| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pickles |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Cucumbers, 1 inch slices |
| 2 1/2 |
c |
Carrots, 1 inch slices. |
| 2 |
c |
Celery, 1 inch slices |
| 2 |
c |
Onions, 1 inch cubes |
| 2 |
c |
Sweet Red Pepper, 1 inch cubes |
| 1 |
c |
Green Pepper, 1 inch cubes |
| 1 |
md |
Head of Cauliflower, broken into florets (6 cups) |
| 1 |
c |
Salt |
| 4 |
qt |
Cold Water |
| 2 |
c |
Sugar |
| 1/4 |
c |
Mustard Seed |
| 2 |
tb |
Celery Seed |
| 2 |
tb |
Dried Whole Black Peppercorns |
| 1 |
tb |
Dried Cilantro |
| 6 1/2 |
c |
Vinegar |
INSTRUCTIONS
Combine vegetables in a large bowl. Dissolve salt in water and pour over
vegetables. Soak for 15 to 18 hours in a cool place. Drain. In a large
kettle, mix sugar, spices, and vinegar. Bring to a boil and boil for 3 to 4
minutes. Add vegetables and simmer 5 to 7 minutes. Pack hot into eight pint
jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust caps; process
15 minutes in boiling water bath. Yield: 8 pints.
SOURCE: Bob Olsen, Grand Forks, ND, Reminisce Magazine Sept/Oct 92 SHARED
BY: Jim Bodle 9/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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