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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A great way to store produce when the price is right! This recipe came from Company's Coming Cooking For The Seasons. Ingredients:
6 large carrots, cut up |
1/2 large cauliflower, cut bite size |
6 pickling cucumbers, coarsely chopped |
4 banana peppers, coarsely chopped |
2 cups pickling onions, skins removed |
12 garlic cloves |
brine |
2 tablespoons salt |
6 cups granulated sugar |
3 1/2 cups white vinegar |
1 tablespoon celery seed |
1 tablespoon mustard seeds |
2 teaspoons turmeric |
Directions:
1. Firmly pack veggies& garlic into hot sterilized jars.
2. Combine all brine ingredients in large pot or Dutch oven& bring to a boil.
3. Pour brine over vegetables to within 1/2 inch of top.
4. Place sterilized metal lids on jars and screw metal bands on securely.
5. Process in boiling water bath for 5 minutes.
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