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Hot Pickle Mix




Source of Recipe


www


Recipe Introduction


A zesty pickle, not for the timid! Adjust the amount of jalapenÑo peppers to give the "degree of heat" that you prefer.



Recipe Link: http://www.homecanning.com

List of Ingredients




4 cups (1000 ml) sliced pickling cucumbers
2 cups (500 ml) cauliflowerettes
1 green pepper, cut into strips
1 red pepper, cut into strips
1 cup (250 ml) Each: sliced carrots and pickling onions
8 ½ cups (2125 ml) water, divided
2/3 cup (150 ml) pickling salt
3 cups (750 ml) hot yellow peppers, cut into 1 ½ inch (3 cm) pieces
8 ½ cups (2125 ml) white vinegar
¾ cup (175 ml) granulated sugar
2 tbsp (25 ml) prepared horseradish
1 large garlic clove
3 – 8 jalapenÑo peppers, halved and seeded

Recipe



Combine cucumbers, cauliflowerettes, green and red peppers, carrots and pickling onions. Dissolve salt in 7 cups (1750 ml) water. Pour salt water mixture over vegetables; let stand 1 hour.

Place 6 clean 500 ml mason jars in a boiling water canner; fill with water, bring to a rolling boil. Boil SNAP Lids 5 minutes–not longer–to soften sealing compound.

Drain vegetables; rinse well and drain thoroughly. Add hot yellow peppers and mix well.

Combine remaining ingredients, except jalapenÑo peppers in a large stainless steel or enamel saucepan. Bring to a boil; boil gently 15 minutes. Remove garlic.

Pack vegetables and 1-3 jalapenÑos into a hot jar to within ¾ inch (2 cm) of top rim. Add hot liquid to cover vegetables to within ½ inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center SNAP Lid on jar; apply screw band securely until fingertip tight. Do not overtighten. Place jar in canner. Repeat for remaining vegetables, jalapenÑos and liquid.

Cover canner; return water to a boil. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.* Remove jars. Cool undisturbed 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

Makes about 6 – 500 ml jars.

Note: Wear rubber gloves when handling hot peppers. *At altitudes higher than 1,000 ft (305 m) increase processing time as indicated in chart.