End-of-the-garden Pickles Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
6 cup: Red And Green Bell Peppers,
Chopped,
3 cup: Onions, diced
3 cup: Cucumbers, diced
1/2 cup: Salt,
2 quart: Water,
3 cup: Carrots, diced
3 cup: Lima Beans,
3 cup: String Beans,
3 cup: Cauliflower Flowerets,
7 cup: Vinegar,
7 cup: Sugar,
3 tbsp: Mustard Seed,
1 tbsp: Celery Seed,
Directions:
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 :
Source from luhu.jp
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 :
Source from luhu.jp