Canning Recipes




Summer Harvest Sweet Pickles
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
3 quarts large cucumbers in 3/16"-thk slices
1 quart combination of vegetables -- see * Note
6 cups sliced onions
1 garlic clove -- finely crushed
1/3 cup pickling salt
6 cups ice cubes (crushed is better)
=== SYRUP ===
5 cups sugar
4 1/4 cups white vinegar, 5% acidity
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed
2 tablespoons mustard seed

* Note: Use a combination of 1/2-inch thick slices of quartered, or
smaller, seeded yellow squash, zucchini, green pepper slices, red pepper
slices and green cherry tomatoes or green salad tomatoes (if green
tomatoes are larger than 1-inch in diameter, halve them).

Rinse and drain vegetables. Place in large plastic or stainless or enamel
container. Stir in pickling salt. Cover with ice and let set 3 to 4
hours.

Combine syrup ingredients in large stock pot and boil 10 minutes. Drain
vegetables; add to boiling syrup and heat to the boil. Fill hot canning
jars with boiling vegetables and syrup. Adjust 2-piece lids.

Process in water bath (212 degrees) for 10 minutes. Count processing time
as soon as the water in the water bath returns to the boil.

This recipe yields 8 pints.





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