End Of The Garden Pickles Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
1 cup: Cucumbers, sliced
-pieces,
1 cup: Peppers, chopped
1 tbsp: Celery seed,
1 cup: Cabbage, chopped
1 cup: Celery, chopped
1 cup: Onions, sliced
2 tbsp: Mustard seed,
1 cup: Green tomatoes, chopped
2 cup: Vinegar,
1 cup: Carrots, chopped
2 cup: Sugar,
1 cup: String beans, cut in 1"
2 tbsp: Tumeric,
Directions:
Soak cucumbers, peppers, cabbage, onions, and tomatoes in salt water
overnight (1/2 cup salt to 2 quarts water). DRAIN.
Cook carrots and green beans in boiling water until tender. DRAIN.
Mix soaked and cooked vegetables with remaining ingredients and boil
10 minutes. Place in steralized jars; seal at once. Process in
water bath for 5 minutes.
Note: I use zucchini in place of cukes or with. I also add hot
pepper to make it more tasty and zippy.
Recipe compliments of Glenna Preston, Fort Story, WV.
Typed in Meal-Master format by Arthur Cloninger, Huntington, WV.
Source from luhu.jp
overnight (1/2 cup salt to 2 quarts water). DRAIN.
Cook carrots and green beans in boiling water until tender. DRAIN.
Mix soaked and cooked vegetables with remaining ingredients and boil
10 minutes. Place in steralized jars; seal at once. Process in
water bath for 5 minutes.
Note: I use zucchini in place of cukes or with. I also add hot
pepper to make it more tasty and zippy.
Recipe compliments of Glenna Preston, Fort Story, WV.
Typed in Meal-Master format by Arthur Cloninger, Huntington, WV.
Source from luhu.jp