Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Canning, Preserves, Etc
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Fresh dill
1/2 c Garlic cloves
Tabasco peppers
2 Onions -- sliced
1 Cauliflower
2 Bell peppers
3/4 c Canning salt
10 c Water
Celery
1 Jar olives
1 lb Green beans
2 Bay leaves
Red sweet peppers
sm Green tomatoes
3 sl Carrots
1/4 c Cider vinegar
1 ga Jar
Make brine using 3/4 cup sea salt, 1/4 cup cider vinegar, 10 cups of
water. Slice onions, bell peppers, celery, carrot, and break
cauliflower into florets.
Pack layer of fresh dill and garlic on bottom of jar. Cook green
beans 3 minutes and drain. Layer all ingredients. Top off with more
dill and garlic. Cover with brine. Set a small saucer weighted to
keep everything below brine. Cure 10 days at room temperature.
Refrigerate.
