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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 bunch celery, cleaned and cut into 1-inch pieces |
6 large green peppers, seeded and cut into 1-inch strips |
6 large red peppers, seeded and cut into 1-inch strips |
2 cups coarsely chopped onion |
2 cups sugar |
1 tablespoon plus 1 1/2 teaspoons mustard seeds |
1 tablespoon plus 1 1/2 teaspoons celery seeds |
1 1/2 teaspoons salt |
2 cups vinegar |
Directions:
1. Combine vegetables in a stainless steel stockpot; cover with boiling water. Let stand 5 minutes; drain. Repeat procedure; drain well. Add remaining ingredients, stirring well. Bring to a boil; boil 15 minutes, stirring frequently.
2. Pack pickle mixture into hot sterilized jars; cover with syrup, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling-water bath 20 minutes.
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