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  Pickling cucumbers 1 1⁄2 Quart (Cut In 1/2 Inch Slice)
  Sweet green pepper 2 Medium, seeded cut into strips
  Sweet red pepper 2 Medium, seeded cut into strips
  Sliced carrots 1 1⁄2 Cup (24 tbs)
  Cauliflowerets 3 Cup (48 tbs)
  Peeled pickling onions 1 Cup (16 tbs)
  Red pepper/Green / yellow 1 1⁄2 Quart, long
  Jalapeno pepper/Dried red pepper pods 4
  Canning salt 1 1⁄2 Cup (24 tbs)
  Water 4 Quart
  Sugar 1⁄4 Cup (4 tbs)
  Prepared horseradish 2 Tablespoon
  Garlic 2 Clove (10 gm)
  Vinegar 10 Cup (160 tbs)
  Water 2 Cup (32 tbs)

Prepare cucumbers, sweet green and red peppers, carrots, cauliflower and onions.
Dissolve salt in 4 quarts water.
Pour over vegetables; let stand 1 hour.
With rubber gloves, remove seeds from hot peppers; cut into 1 1/2-inch pieces.
Combine remaining ingredients; simmer 15 minutes.
Remove garlic.
Drain vegetables.
Pack vegetables and peppers except jalapeno into hot jars, leaving 1/4-inch head space.
Add a piece of jalapeno or red pepper pod to each jar.
Pour hot liquid over mix, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process 10 minutes in boiling water bath.

Recipe Summary

Side Dish

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