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CATEGORY CUISINE TAG YIELD
Grains Canadian Pickles 20 Servings

INGREDIENTS

4 c Carrots, in 1/2 inch slices
4 c Green beans
10 c Cauliflour florets
1 c Onion rings
4 c Celery sticks, 2 x 1/2 inch
4 c Green pepper squares, 1 inch
6 c Sweet red pepper squares
1-inch
2 c Pickling salt
12 c Water
12 c White vinegar
2 c Granulated sugar
1 T Peppercorns
2 t Coriander seeds
1/3 c Mustard seeds
2 T Tumeric
2 c Small unpitted black olives

INSTRUCTIONS

In a large saucepan or preserving kettle, combine carrots, onions,
celery, red and green peppers, beans and cauliflour. Sprinkle with
salt and mix well, add water. Cover with a plate (to keep vegetables
submerged)and let stand for 8 hours or overnight. Drain, rinse under
cold water and drain again thoroughly. In a larger perserving kettle,
combine vinegar, sugar and spices. Bring to a boil, add vegetables  and
olives. Return to a boil , reduce heat and simmer, covered, for  10
minutes or until vegetables are tender.  Pack vegetables into hot
sterilized 1 pint jars; ladle liquid over vegetables leaving 1/8 inch
headspace. Seal. Process 15 minutes in boiling water bath. Serve with
sandwiches, cold meats and cheeses. Use any left over syrup in  cabbage
salads. Makes 20 pints. Source: Canadian Living  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 152
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 182.7mg
Potassium: 504mg
Carbohydrates: 39.5g
Fiber: 3.4g
Sugar: 25.6g
Protein: 2.1g


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