Hot Pickle Mix

Here is another canning recipe from Workbasket magazine I found....


Hot Pickle Mix

2 pounds small pickling cucumbers
3 carrots, pared and cut into 1/4-inch slices
2 medium sweet green peppers, seeded and cut into strips
1 small cauliflower, separated into floweret's
1 cup pickling onions, peeled
2 pound long red, green or yellow peppers, cut in half
3-4 jalapeno peppers or dried red peppers, cut in half
1 1/2 cup salt
4 quart water
10 cup distilled vinegar
2 cup water
1/4 cup sugar
2 Tablespoon horseradish
2 cloves garlic

Wash cucumbers, trim ends. Cut into 1/2 inch slices. Measure 1 1/2 quarts sliced cucumbers into large container with other prepared vagetables. Disolve sale in 4 quarts water. Pour over vegetables; let stand 1 hour. With rubber gloves, remove seeds from long peppers and cut into 1 1/2 inch pieces. Measure 1 1/2 quart and set aside.

Prepare home canning jars and lids according to manufacturing instructions. Combine vinegar, 2 cup water,, sugar, horseradish, and garlic , simmer 15 minutes. Remove garlic. Drain vegetables and pack sliced long peppers in hot jars, leaving 1/4 inch head space.Add a piece of jalapeno or dried red pepper to each jar. Carefully pour hot liquid over vegetables, leaving 1/4 inch head space. Remove air bubbles with a non-metallic spatula. adjust caps.

Process 10 minutes in boiling water bath canner. Makes about 8 pint jars.

1st workbasket recipe...Jardiniere

I have a few workbasket magazines, I have picked up at yard sales or such....I have decided that Wednesday would be a good day to start putting these recipes.

So here is the first one...an it`s a pickling recipe from the workbasket Jun/Jul  1986 issues

Jardinere

3 bell peppers, cut into strips
3-4 small zucchini,  sliced
4-5 carrots, cut into sticks
3 medium onions, sliced
6 stalks celery, sliced
4 banana pepper, cut into strips
1/2 pound mushrooms, sliced
1 quart cider vinegar
1 1/2 cup water
1 cup sugar
2 Tablespoon pickling spice
1 teaspoon oregano
2 teaspoon basil
1 teaspoon peppercorns
1 clove garlic, minced
1 teaspoon salt

Prepare home canning jars and lids, according to manufacturer`s instructions.
Combine vinegar, water, sugar and seasoning in a large saucepan. Bring to a boil, reduce heat to simmer. Add prepared vegetables and simmer until just tender. Carefully pack vegetables into hot jars, leaving 1/4-inch head space. Cover  with vinegar mixture, leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.
Process 20 minutes in boiling water bath canner. Makes about 6 pint jars.