Hot Pickle Mix
|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)|
|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.
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.
Process 10 minutes in boiling water bath.