End-Of-The-Garden Pickle Recipe

American Vegetable

Ingredients:

1 lb. zucchini, cut in 1/4" slices
1 lb. green beans, ends removed
1/2 lb. carrots, cut in 1/4" slices
1/2 lb. pickling onions, peeled and cut in 1/4" slices
2 large sw. green peppers, cut into 1/2" strips
1 large sw. red pepper, cut in 1/2" strips
1 c. brown sugar
1 c. white sugar
2 tbsp. dry mustard
2 tbsp. mustard seed
1 1/2 tbsp salt
1 tsp. cinnamon
1 tsp. ginger
3 c. cider vinegar

Directions:

Mix vegetables; set aside. Combine sugars, spices & vinegar in a large saucepot. Bring to a boil; add vegetables. Return to boil. Reduce heat & simmer 15 minutes. Pack hot pickles & liquid into hot jars, leaving 1/4" headspace. Remove air bubbles. Adjust 2-piece caps. Process 15 minutes in a boiling-water canner. Makes about 5 pints.


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Submitted 6/13/05.
Source: Ball Blue Book
Submitted By: Ruth A. Burbage
burbage@pell.net

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End-Of-The-Garden Pickle