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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.



 

 

 


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