| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
5 |
Servings |
INGREDIENTS
| 4 |
c |
Heinz Distilled White Vinegar |
| 2 |
c |
Granulated sugar |
| 1 |
c |
Water |
| 1 |
tb |
Pickling salt |
| 1 |
tb |
Mixed pickling spice |
| 1 |
ts |
Turmeric |
| 4 |
c |
Sliced carrots, cut 1/4-inch thick |
| 4 |
c |
Cauliflower flowerets |
| 2 |
c |
Bell Pepper, 1" squares (Green, Red Or Yellow) |
| 2 |
c |
Sliced celery |
| 1 |
md |
Onion, sliced 1/4-inch thick |
INSTRUCTIONS
In a 6 to 8-quart saucepot, combine vinegar, sugar, water, salt, pickling
spice and turmeric. Bring to a boil, stirring occasionally. Boil for 4
minutes. Add vegetables, reduce heat and simmer until vegetables are hot,
about 5 minutes. Immediately fill hot quart or pint jars with mixture,
leaving 1/2-inch headspace. Carefully run a nonmetallic utensil down inside
of jars to remove trapped air bubbles. Wipe jar tops and threads clean.
Place hot lids on jars and screw bands on firmly. Process quarts or pints
in boiling water canner for 15 minutes. Makes about 3 quarts or 5 to 6
pints.
Posted to MC-Recipe Digest V1 #586 by Nancy Berry <nlberry@prodigy.net> on
Apr 24, 1997
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