Hot Pickle Mix Recipe
Ingredients
| 1 1/2 quarts pickling cucumbers, cut into 1/2-inch slices | ||
| 2 medium sweet green peppers, seeded and cut into strips | ||
| 2 medium sweet red peppers, seeded and cut into strips | ||
| Carrots | 1 1/2 Cup (16 tbs), sliced | |
| Cauliflowerets | 3 Cup (16 tbs) | |
| Onions | 1 Cup (16 tbs) | |
| 1 1/2 quarts long red, green or yellow peppers | ||
| Dried red pepper | 3 To taste | |
| Canning salt | 1 1/2 Cup (16 tbs) | |
| Water | 4 Quart | |
| Sugar | 1/4 Cup (16 tbs) | |
| Prepared horseradish | 2 Tablespoon | |
| Garlic | 2 Clove (5gm) | |
| Vinegar | 10 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
Directions
Prepare cucumbers, sweet green and red peppers, carrots, cauliflower and onions.
Dissolve salt in 4 quarts water.
Pour over vegetables; let stand 1 hour.
With rubber gloves, remove seeds from hot peppers; cut into 1 1/2-inch pieces.
Combine remaining ingredients; simmer 15 minutes.
Remove garlic.
Drain vegetables.
Pack vegetables and peppers except jalapeno into hot jars, leaving 1/4-inch head space.
Add a piece of jalapeno or red pepper pod to each jar.
Pour hot liquid over mix, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process 10 minutes in boiling water bath.
Dissolve salt in 4 quarts water.
Pour over vegetables; let stand 1 hour.
With rubber gloves, remove seeds from hot peppers; cut into 1 1/2-inch pieces.
Combine remaining ingredients; simmer 15 minutes.
Remove garlic.
Drain vegetables.
Pack vegetables and peppers except jalapeno into hot jars, leaving 1/4-inch head space.
Add a piece of jalapeno or red pepper pod to each jar.
Pour hot liquid over mix, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process 10 minutes in boiling water bath.
Chef
