End-Of-The-Garden Pickles

120 minutes Prep: 90 minutes Cook: 30 minutes

7326 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

6	cups	sweet red bell peppers	and green, chopped
3	cups	onions	diced
3	cups	cucumbers	diced
1/2	cup	salt
2	quarts	water
3	cups	carrots	diced
3	cups	lima beans
3	cups	string beans
3	cups	cauliflower florets	flourettes
7	cups	vinegar
7	cups	sugar
3	tablespoons	mustard seed
1	tablespoon	celery seeds

Directions

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.

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Nutrition Facts

Serving Size 6548g

Amount per Serving

Calories 7326 2% of calories from fat

	% Daily Value*
Total Fat 18.0g	28%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 57156mg	2381%
Total Carbohydrate 1719.0g	573%
Dietary Fiber 92.0g	367%
Sugars 1503.0g
Protein 76.0g	152%

Vitamin A	1941%		Vitamin C	2432%
Calcium	113%		Iron	174%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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