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Hot Pickle Mix

Source of Recipe


Internet






List of Ingredients



• 2-1/2 cups peeled pickling onions, about 1 lb.
  
• 2 cups 1/2-inch carrot slices (about 4 large)
  
• 2 cups 1/2-inch celery slices
  
• 2 cups 1/2-inch sweet yellow pepper squares (about 2 medium)
  
• 2 cups 1/2-inch sweet red pepper squares (about 2 medium)
  
• 1 cup 1/2-inch sweet green pepper squares (about 1 medium)
  
• 6 lbs. zucchini, cut into 1/2-inch chunks
  
• 7 jalapeño peppers
  
• 1-1/2 cups canning salt
  
• 4 quarts water
  
• 10 cups vinegar
  
• 2 cups water
  
• 1/4 cup sugar
  
• 2 Tbsp prepared horseradish
  
• 2 cloves garlic
  






Instructions



1. Prepare home canning jars and lids according to manufacturer's instructions.
   
   
2. Place first 8 ingredients in a large container. Dissolve salt in 4 quarts water. Pour over vegetables and let stand 1 hour. Combine vinegar, 2 cups water, sugar, horseradish and garlic. Simmer 15 minutes. Remove garlic. Drain vegetables. While wearing rubber gloves, place 3 to 4 slits in each jalapeño pepper.
   
   
3. Pack vegetables into hot jars; leave 1/4-inch headspace. Add 1 jalapeño pepper to each jar. Carefully ladle hot liquid over vegetables; leave 1/4-inch headspace. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath canner.