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Hot Pickle Mix
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    Hot Pickle Mix

  • 6 pounds zucchini, cut into 1/2-inch chunks
  • 2 1/2 cups peeled pickling onions (about 1 pound)
  • 2 cups carrots (about 4 large), sliced 1/2 inch thick)
  • 2 cups celery, sliced 1/2 inch thick
  • 2 cups sweet yellow peppers (about 2 medium), chopped 1/2 inch
  • 2 cups sweet red peppers (about 2 medium), chopped 1/2 inch
  • 1 cup Green pepper (1 medium), chopped 1/2 inch
  • 1 1/2 cups Pickling Salt
  • 4 quarts plus 2 cups water, divided
  • 10 jalapeņo peppers
  • 3/4 cup sugar
  • 2 tablespoons prepared horseradish
  • 2 cloves garlic
  • 10 cups vinegar, 5% acidity

    Instructions
    Prepare Ball brand or Kerr brand jars and closures according to instructions found in Canning Basics.

    Combine zucchini, onions, carrots, celery, sweet yellow, red and green peppers in a large container. Dissolve salt in 4 quarts of water. Pour salt water mixture over vegetables and let stand 1 hour. Cut 3 to 4 slits in each jalapeņo pepper; set aside. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Drain vegetables; rinse and drain thoroughly. Pack vegetables, except jalapeņo peppers, into hot jars, leaving 1/4-inch headspace. Add 1 jalapeņo pepper to each jar. Carefully ladle hot liquid over vegetables, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

    Process 10 minutes in a boiling-water canner.

    Yield: about 10 pints.

    Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

    For altitude adjustment increase processing as indicated below:
    1,001 - 3,000 ft....5 minutes
    3,001 - 6,000 ft....10 minutes
    6,001 - 8,000 ft....15 minutes
    8,001 - 10,000 ft...20 minutes

    From: ???
    Posted By: ???
    Post Date: ???

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