Canning Recipes

Vegetable Pickles
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1 quart small green tomatoes
4 red bell peppers
2 quarts small cucumbers
1 head cauliflower
1 quart small pickling onions
2 cups salt
1 gallon cold water
1 cup all purpose flour
6 tablespoons dry mustard
Sugar -- (no amount listed)
2 teaspoons celery seed
1 tablespoon turmeric
Distilled white vinegar -- as needed

Cut tomatoes, peppers, cucumbers, and cauliflower in medium-size pieces.
Add onions.

Make brine of salt and water and pour over vegetables, let stand 24 hours.
Heat just to scalding point, then drain.

Mix flour, mustard, sugar, celery seed, and turmeric with enough cold
vinegar to make 2 quarts in all. Cook until thickened, stirring

Add pickles. Heat thoroughly and pour into sterilized, hot jars and seal.
Process 10 minutes.

This recipe yields 4 pints.

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