Hot Pickle Mix

Recipe Ingredients

6 lbs	2724g / 96oz	Zucchini - cut 1/2" chunks
2 1/2 cups	156g / 5.5oz	Peeled pickling onions (abt 1 lb)
2 cups	220g / 7.8oz	Carrots in 1/2" slices - (abt 4 large)
2 cups	220g / 7.8oz	Celery in 1/2" slices
2 cups	474ml	Sweet yellow peppers in 1/2" dice - - (abt 2 med)
2 cups	474ml	Sweet red peppers in 1/2" dice - - (abt 2 med)
1 cup	237ml	Sweet green peppers in 1/2" dice - - (abt 1 med)
1 1/2 cups	355ml	Ball 100% Natural Canning & Pickling Salt
4		Water - plus
2 cups	474ml	Water - divided
10		Jalapeño peppers
3/4 cup	148g / 5.2oz	Sugar
2 tablespoons	30ml	Prepared horseradish
2		Garlic
10 cups	2370ml	Vinegar, 5% acidity

Recipe Instructions

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Combine zucchini, onions, carrots, celery, sweet yellow, red and green peppers in a large container. Dissolve salt in 4 quarts of water. Pour salt water mixture over vegetables and let stand 1 hour.

Cut 3 to 4 slits in each jalapeño pepper; set aside. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Drain vegetables; rinse and drain thoroughly.

Pack vegetables, except jalapeño peppers, into hot jars, leaving 1/4-inch headspace. Add 1 jalapeño pepper to each jar.

Carefully ladle hot liquid over vegetables, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 10 pints.

Caution: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/

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