| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Pulses and, Sauces and, Vegetables |
1 |
Servings |
INGREDIENTS
| 6 |
c |
Red And Green Bell Peppers |
|
|
Chopped |
| 3 |
c |
Onions — diced |
| 3 |
c |
Cucumbers — diced |
| 1/2 |
c |
Salt |
| 2 |
qt |
Water |
| 3 |
c |
Carrots — diced |
| 3 |
c |
Lima Beans |
| 3 |
c |
String Beans |
| 3 |
c |
Cauliflower Flowerets |
| 7 |
c |
Vinegar |
| 7 |
c |
Sugar |
| 3 |
tb |
Mustard Seed |
| 1 |
tb |
Celery Seed |
INSTRUCTIONS
Combine the first 6 ingredients and let stand overnight in refrigerator.
The following day, partially cook carrots, beans and cauliflower until they
can be pierced with a fork. Do not overcook. Drain liquid from both cooked
and uncooked vegetables. Combine all vegetables in a large kettle and add
remaining ingredients. Cook vegetables about 20 minutes, bringing to a
full, rolling boil. Pack pickles in sterilized jars and seal.
Recipe By :
Posted to MM-Recipes Digest V4 #210 by "Deborah Kühnen" <DEBKUHNEN@msn.com>
on Aug 10, 97
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