| 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 : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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