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Crisp Zucchini Pickles Stonehouse
5 quarts of cubed zucchini
1 quart of sliced onion
1 large cauliflower head, separated flowerets
2 green peppers, chopped
1 quart of trimmed chopped green beans (or 1 quart sliced peeled carrots)
3 garlic cloves, halved
1/2 cup of salt
6 cups of sugar
5 1/2 cups of vinegar
1/2 cup of water
2 tablespoons of mustard seed
2 teaspoons of celery seed
2 teaspoons of turmeric |
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In a large mixing bowl or crock, combine all the vegetables, including the garlic. Sprinkle them with the salt; stir and let the vegetables stand three hours. Drain well.
Combine the sugar, vinegar, water and spices in a large preserving kettle and heat to boiling. Stir in the vegetables and heat again to boiling. Pack the vegetables into clean, hot pint jars to within 1/2-inch of each jar's top.
Pour in the hot liquid to within 1/2-inch of each top. Wipe off the tops and threads of the jars with a damp cloth. Put on prepared lids and seal as the manufacturer directs.
Process in a boiling water bath for 15 minutes. This recipe yields about eight (1-pint) jars.
Source:
"Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"
S(Formatted for MC6):
"07-13-2001 by Joe Comiskey
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