5 quarts of cubed zucchini 1 quart of sliced onion 1 large cauliflower head, separated flowerets 2 green peppers, chopped 1 quart of trimmed chopped green beans (or 1 quart sliced peeled carrots) 3 garlic cloves, halved 1/2 cup of salt 6 cups of sugar 5 1/2 cups of vinegar 1/2 cup of water 2 tablespoons of mustard seed 2 teaspoons of celery seed 2 teaspoons of turmeric
In a large mixing bowl or crock, combine all the vegetables, including the garlic. Sprinkle them with the salt; stir and let the vegetables stand three hours. Drain well.
Combine the sugar, vinegar, water and spices in a large preserving kettle and heat to boiling. Stir in the vegetables and heat again to boiling. Pack the vegetables into clean, hot pint jars to within 1/2-inch of each jar's top.
Pour in the hot liquid to within 1/2-inch of each top. Wipe off the tops and threads of the jars with a damp cloth. Put on prepared lids and seal as the manufacturer directs.
Process in a boiling water bath for 15 minutes. This recipe yields about eight (1-pint) jars.
Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "07-13-2001 by Joe Comiskey
-
Basic-Recipes.com is not backed by a Food TV Show, a TV Chef, or a large cooking magazine. We're just a few people that like to cook and are trying to live the American Dream, believing that hard work will be rewarded. We know the economy is bad, but we ask that you make a donation (of any size), so that we can keep basic-recipes.com up and running. Thank you for visiting and supporting us.
Basic-Recipes.com
| 
|