Canning Recipes




Crisp Zucchini Pickles Stonehouse
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
5 quarts cubed zucchini
1 quart sliced onion
1 large cauliflower head -- separated flowerets
2 green peppers -- chopped
1 quart trimmed chopped green beans
= (or 1 quart sliced peeled carrots)
3 garlic cloves -- halved
1/2 cup salt
6 cups sugar
5 1/2 cups vinegar
1/2 cup water
2 tablespoons mustard seed
2 teaspoons celery seed
2 teaspoons turmeric

In a large mixing bowl or crock, combine all the vegetables, including the
garlic. Sprinkle them with the salt; stir and let the vegetables stand
three hours. Drain well.

Combine the sugar, vinegar, water and spices in a large preserving kettle
and heat to boiling. Stir in the vegetables and heat again to boiling.
Pack the vegetables into clean, hot pint jars to within 1/2-inch of each
jar's top.

Pour in the hot liquid to within 1/2-inch of each top. Wipe off the tops
and threads of the jars with a damp cloth. Put on prepared lids and seal
as the manufacturer directs.

Process in a boiling water bath for 15 minutes.

This recipe yields about eight (1-pint) jars.





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