1 qt small cucumbers(cut into 1 inch slices
2 Cs pared carrots(1 1/2 inch slices)
2 Cs peeled pickling onions
2 sweet red peppers(cut into wide strips)
1 small cauliflower(broken into flowerets)
1 C salt
4 qts water
2 Cs sugar
1/4 C mustard seed
2 Ts celery seed
1 hot red pepper
6 1/2 Cs vinegar
Dissolve salt in cold water. Pour over prepared vegetables. Let
stand 12 to 18 hrs. in a cool place. Drain thoroughly. Add
spices, hot red pepper and sugar to vinegar, boil 3 minutes. Add
vegetables; simmer until thoroughly heated. Pack, boiling hot,
into jars, leaving 1/4 inch head space. Remove air bubbles.
Adjust caps. Process 15 minutes in boiling water bath. Yield:
about 6 pints.
This one I made years ago, and loved it. Put it in tuna and
chicken salad, eat with beans, on meats... wonderful.
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