Cookbook > Condiments |
4 c sliced pickling cucumbers
2 c cauliflowerettes
1 each: green and red pepper cut into strips
1 c each: sliced carrots and pickling onions
8½ c water divided
2/3 c pickling salt
3 c hot yellow peppers cut into 1½ inch pieces
8½ c white vinegar
¾ c granulated sugar
2 tbsp prepared horseradish
1 large garlic clove
3-8 jalapeno peppers halved and seeded
Combine cucumbers, cauliflowerettes, green and red peppers, carrots and pickling onions. Dissolve salt in 7 cups water. Pour salt water mixture over vegetables; let stand 1 hour.
Drain vegetables; rinse well and drain thoroughly. Add yellow peppers and mix well.
Combine remaining 1½ c water, vinegar, sugar, horseradish and garlic in a large stainless steel or enamel saucepan. Bring to a boil; boil gently 15 minutes. Discard garlic.
Pack vegetable and 1 to 3 jalapeno halves into a hot jar to within ¾ inch of top rim (head space). Add boiling liquid to cover vegetables to within ½ inch head space. Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to ½ inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band until fingertip tight. Place jar in canner. Repeat for remaining vegetables, jalapeno and liquid.
Cover canner; return water to a boil; process 10 minutes. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.
Makes 6 pint (500 ml) jars.
Variations: Made with only cucumbers, red peppers and banana peppers. Recipe can be doubled.
Comments: next time do not cook vegetable mixture in with the liquids.
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