End-Of-The-Garden Pickles

Recipe Ingredients

6 cups	1422ml	Red and green bell peppers
		Chopped
3 cups	187g / 6.6oz	Onions - diced
3 cups	438g / 15oz	Cucumbers - diced
1/2 cup	118ml	Salt
2		Water
3 cups	330g / 11oz	Carrots - diced
3 cups	480g / 16oz	Lima beans
3 cups	480g / 16oz	String beans
3 cups	438g / 15oz	Cauliflower flowerets
7 cups	1659ml	Vinegar
7 cups	1386g / 48oz	Sugar
3 tablespoons	45ml	Mustard seed
1 tablespoon	15ml	Celery seed

Recipe 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.

Source:
El Charro Cafe Favorite Recipes

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