| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pickles | 1 | Servings | |
INGREDIENTS
| 8 | Carrots; ground | |
| 6 | Onions; ground | |
| 12 | md | Cucumbers; peeled and ground |
| 3 | Green bell peppers; ground | |
| 2 | sm | Hot red peppers; ground |
| 1/2 | c | Coarse salt (or regular) |
| 4 | c | Cider vinegar |
| 4 | c | Sugar |
| 2 | ts | Mustard seed |
| 2 | ts | Celery seed |
INSTRUCTIONS
Place vegetables in large crock in layers, sprinkling the salt between each layer. Let stand overnight. Drain well. Put the rest of the ingredients in a kettle & bring to a boil. Add vegetables & simmer 15 minutes. Pour into hot sterilized jars & seal. Process 5 minutes in boiling water bath. Makes 5-6 pints. SHARYN STEPHENS From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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