Crisp Zucchini Pickles Stonehouse

Recipe Ingredients

5		Cubed zucchini
1		Sliced onion
1		Cauliflower head - separated flowerets (large)
2		Green peppers - chopped
1		Trimmed chopped green beans
		= (or 1 quart sliced peeled carrots)
3		Garlic cloves - halved
1/2 cup	118ml	Salt
6 cups	1188g / 41oz	Sugar
5 1/2 cups	1303ml	Vinegar
1/2 cup	118ml	Water
2 tablespoons	30ml	Mustard seed
2 teaspoons	10ml	Celery seed
2 teaspoons	10ml	Turmeric

Recipe Instructions

In a large mixing bowl or crock, combine all the vegetables, including the garlic. Sprinkle them with the salt; stir and let the vegetables stand three hours. Drain well.

Combine the sugar, vinegar, water and spices in a large preserving kettle and heat to boiling. Stir in the vegetables and heat again to boiling. Pack the vegetables into clean, hot pint jars to within 1/2-inch of each jar's top.

Pour in the hot liquid to within 1/2-inch of each top. Wipe off the tops and threads of the jars with a damp cloth. Put on prepared lids and seal as the manufacturer directs.

Process in a boiling water bath for 15 minutes.

This recipe yields about eight (1-pint) jars.

Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/

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