Canning Recipes

End-Of-The-Garden Pickles
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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6 cups distilled white vinegar
4 cups granulated sugar
1 1/2 cups water
3 tablespoons mixed pickling spice
2 tablespoons pickling salt
3 cups broccoli flowerets
3 cups cauliflower flowerets
3 cups carrot in 1" pieces
3 cups cubed unpeeled cucumber, abt 1"
3 cups zucchini chunks, abt 1"
2 cups red or green bell pepper in 1" squares
2 medium onions -- each cut 8 wedges

Wash jars, lids and bands in hot water. Cover lids with hot water
according to package directions. Place jars in hot water in deep stock
pot with a rack. Turn off heat and let jars stand in hot water about 10
minutes or until ready to fill.

In an 8- to 10-quart saucepot, combine vinegar, sugar, water, pickling
spice and salt. Bring to a boil, stirring occasionally. Boil for 4
minutes. Add vegetables, reduce heat and simmer until vegetables are hot,
about 5 minutes.

Immediately fill hot jars with hot vegetable mixture, leaving 1/2-inch
headspace. Carefully run a nonmetallic utensil down inside of jars to
remove trapped air bubbles. Wipe jar tops and threads clean. Place hot
lids on jars and screw bands on firmly.

Place jars in deep pot on rack. Cover and bring to boil. Process 15
minutes after water returns to boil.

This recipe yields 4 quarts.

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