Recipe#5192

Title: End-Of-The-Garden Pickles

From:S40391060@sb.hhs.dk
Date: Thu, 01 Jun 1995 22:44:45 +0100 

   6      Cups          Red And Green Bell Peppers -- chopped
   3      Cups          Onions -- diced
   3      Cups          Cucumbers -- diced
     1/2  Cup           Salt
   2      Quarts        Water
   3      Cups          Carrots -- diced
   3      Cups          Lima Beans
   3      Cups          String Beans
   3      Cups          Cauliflower Flowerets
   7      Cups          Vinegar
   7      Cups          Sugar
   3      Tablespoons   Mustard Seed
   1      Tablespoon    Celery Seed
Combine the first 6 ingredients and let stand overnight in refrigerator. The
following day, partially cook carrots, beans and cauliflower until they can
be pierced with a fork. Do not overcook. Drain liquid from both cooked
and uncooked vegetables. Combine all vegetables in a large kettle and add
remaining ingredients. Cook vegetables about 20 minutes, bringing to a full,
rolling boil. Pack pickles in sterilized jars and seal.