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End-Of-The-Garden Pickles Recipe
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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 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 :
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