End-of-the-garden pickles
Yield: 1 Servings
Ingredients:
- 6 c Red And Green Bell Peppers Chopped
- 3 c Onions -- diced
- 3 c Cucumbers -- diced
- 1/2 c Salt
- 2 qt Water
- 3 c Carrots -- diced
- 3 c Lima Beans
- 3 c String Beans
- 3 c Cauliflower Flowerets
- 7 c Vinegar
- 7 c Sugar
- 3 tb Mustard Seed
- 1 tb Celery Seed
Instructions:
Combine the first 6 ingredients and let stand overnight in refrigerator. The following day partially cook carrots beans and cauliflower until they can be pierced with a fork. Do not overcook. Drain liquid from both cooked and uncooked vegetables. Combine all vegetables in a large kettle and add remaining ingredients. Cook vegetables about 20 minutes bringing to a full rolling boil. Pack pickles in sterilized jars and seal. Recipe By :
