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Receta Crisp Zucchini Pickles Stonehouse
by Global Cookbook

Crisp Zucchini Pickles Stonehouse
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Ingredientes

  • 5 quart cubed zucchini
  • 1 quart sliced onion
  • 1 lrg cauliflower head separated flowerets
  • 2 x green peppers minced
  • 1 quart trimmed minced green beans (or possibly 1 qt sliced peeled carrots)
  • 3 x garlic cloves halved
  • 1/2 c. salt
  • 6 c. sugar
  • 5 1/2 c. vinegar
  • 1/2 c. water
  • 2 Tbsp. mustard seed
  • 2 tsp celery seed
  • 2 tsp turmeric

Direcciones

  1. In a large mixing bowl or possibly crock, combine all the vegetables, including the garlic. Sprinkle them with the salt; stir and let the vegetables stand three hrs. Drain well.
  2. 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, warm pint jars to within 1/2-inch of each jar's top.
  3. Pour in the warm 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.
  4. Process in a boiling water bath for 15 min.
  5. This recipe yields about eight (1-pint) jars.
  6. Yield: 8 pints