End-Of-The-Garden Pickles
Yield
1 servingsPrep
90 minCook
30 minReady
120 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
sweet red bell peppers
and green, chopped |
|
| 3 | cups |
onions
diced |
|
| 3 | cups |
cucumbers
diced |
|
| ½ | cup |
salt
|
|
| 2 | quarts |
water
|
*
|
| 3 | cups |
carrots
diced |
|
| 3 | cups |
lima beans
|
|
| 3 | cups |
green beans
|
|
| 3 | cups |
cauliflower florets
flourettes |
|
| 7 | cups |
vinegar
|
|
| 7 | cups |
sugar
|
|
| 3 | tablespoons |
mustard seeds
|
|
| 1 | tablespoon |
celery seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
sweet red bell peppers
and green, chopped |
|
| 7.1E+2 | ml |
onions
diced |
|
| 7.1E+2 | ml |
cucumbers
diced |
|
| 118 | ml |
salt
|
|
| 2 | quarts |
water
|
*
|
| 7.1E+2 | ml |
carrots
diced |
|
| 7.1E+2 | ml |
lima beans
|
|
| 7.1E+2 | ml |
green beans
|
|
| 7.1E+2 | ml |
cauliflower florets
flourettes |
|
| 1.7 | l |
vinegar
|
|
| 1.7 | l |
sugar
|
|
| 45 | ml |
mustard seeds
|
|
| 15 | ml |
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.
