Title: END-OF-THE-GARDEN PICKLES
Categories: Pulses and , Sauces and , Vegetables
Yield: 1 servings
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.
