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| 1 | x | dill weed | fresh |
| 1/2 | cup | garlic cloves | |
| 1 | x | hot chili peppers | |
| 2 | each | onions | sliced |
| 1 | each | cauliflower florets | |
| 2 | each | green bell peppers | |
| 3/4 | cup | pickling salt | |
| 10 | cups | water | |
| 1 | x | celery | |
| 1 | jar | olives | |
| 1 | pound | green beans | |
| 2 | each | bay leaves | |
| 1 | x | sweet red bell peppers | |
| 1 | small | tomatoes, green | |
| 3 | slices | carrots | |
| 1/4 | cup | cider vinegar |
Make brine using 3/4 cup sea salt, 1/4 cup cider vinegar, 10 cups of water, sl ice onions, bell peppers, celery, carrot and break cauliflower into florets.
Pack layer of fresh dill and garlic on bottom of 1 gallon jar.
Cook green beans 3 minutes and drain.
Layer all ingredients. Top off with more dill and garlic.
Cover with brine.
Set a small saucer weighted to keep everything below brine.
Cure 10 days at room temperature.
Refrigerate.
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Laurie resides in Guelph, Ontario, Canada. With Italian roots, her love for cooking traces to hours spent in the kitchen with her family,...
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