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End-Of-The-Garden Pickles
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    End-Of-The-Garden Pickles

  • 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.

    From: Jim Weller
    Posted By: Chile Head Mailing List
    Post Date:

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