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Receta Crisp Zucchini Pickles Stonehouse

Name: Crisp Zucchini Pickles Stonehouse
Ingredients: 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

de Global Cookbook

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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

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.
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.
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.
Process in a boiling water bath for 15 min.
This recipe yields about eight (1-pint) jars.
Yield: 8 pints