End of the Garden Pickle
Yield
12 CupsPrep
Cook
30 minReady
9 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 cup each of the following | |||
| small |
cucumbers
|
*
|
|
| 1 | each |
sweet bell peppers
|
|
| Sliced |
cabbage
|
*
|
|
| Sliced |
onions
|
*
|
|
| Green |
tomatoes
|
*
|
|
|
carrots
|
*
|
||
| Green |
beans
|
*
|
|
| Chopped |
celery
|
*
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 cup each of the following | |||
|
cucumbers
|
*
|
||
| 1 | each |
sweet bell peppers
|
|
|
cabbage
|
*
|
||
|
onions
|
*
|
||
|
tomatoes
|
*
|
||
| 0 |
carrots
|
*
|
|
|
beans
|
*
|
||
|
celery
|
*
|
||
Directions
Soak cucumbers, celery, peppers, onions, tomatoes and cabbage in salt water overnight. (1½ cups salt to 2 quarts water.) Drain. Cook carrots and beans in boiling water until tender. Drain well. in saucepan brint to boil: 2 tbsp mustard seed, 2 tbsp celery seeds, 2 cups vinegar and 2 cups sugar to a boil. Boil for 10 minutes. Pack into jars and seal.
