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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
5 quarts cubed zucchini |
1 quart sliced onion |
1 head cauliflower, separated flowerets |
2 green peppers, chopped |
1 quart trimmed chopped green beans or 1 quart sliced peeled carrot |
3 cloves garlic, halved |
1/2 cup salt |
6 cups sugar |
5 1/2 cups vinegar |
1/2 cup water |
2 tablespoons mustard seeds |
2 teaspoons celery seeds |
2 teaspoons turmeric |
Directions:
1. In a large mixing bowl or crock, combine all the vegetables, including the garlic.
2. Sprinkle them with the salt; stir and let the vegetables stand three hours.
3. Drain well.
4. Combine the sugar, vinegar, water and spices in a large preserving kettle and heat to boiling.
5. Stir in the vegetables and heat again to boiling.
6. Pack the vegetables into clean, hot pint jars to within 1/2-inch of each jar's top.
7. Pour in the hot liquid to within 1/2-inch of each top.
8. Wipe off the tops and threads of the jars with a damp cloth.
9. Put on prepared lids and seal as the manufacturer directs.
10. Process in a boiling water bath for 15 minutes.
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