| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Pickles, Vegetables |
1 |
Servings |
INGREDIENTS
| 3 |
|
Small sliced pickling cucumbers |
| 1 |
|
Sliced onions |
| 3 |
|
Green peppers, julienne cut |
| 2 |
|
Red peppers, julienne cut |
| 2 |
ts |
Tumeric |
| 2 |
ts |
Mustard seed |
| 1 |
ts |
Celery seed |
| 6 |
c |
White sugar |
| 3 1/2 |
c |
White vinegar |
| 1/3 |
c |
Pickling salt |
INSTRUCTIONS
Layer vegetables with salt, and leave 8 hours or overnight. Drain well.
Place in a preserving kettle and add spices and vinegar. Bring to a boil.
Lift vegetables from syrup with a slotted spoon, and pack into 1 pint
preserving jars. Ladle syrup over top, leaving 1/8 inch head space, seal.
Process in boiling water bath 15 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Ask \”What would Jesus do?\” Apply the answer!”