Canning Recipes

Freezer Pickles
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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3 quarts sliced cucumbers
3 cups chopped celery
1 large onion -- sliced
2 green peppers -- cut in strips
1 head cauliflower -- in bite size pieces
6 medium carrots -- sliced
1/4 cup salt
4 cups sugar
6 cups vinegar

Mix together all ingredients except for sugar and vinegar; let stand
overnight. Drain. Boil sugar and vinegar. Cool. Pour over vegetables.

Freeze in plastic containers and thaw at room temperature to use. These
pickles are ready to use immediately.

This recipe yields about 8 quarts.

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