4
cups finely chopped or course ground cucumber ( seeded )
2 cups finely chopped or course ground green peppers (seeded) - can also use banana peppers
2 cups finely chopped or course ground carrots
8 stalks of celery finely chopped or course ground
3 large onions
1/4 cup canning salt
2 cups white vinegar
3 1/2 cups sugar
Finely chop or course grind all you vegetables with a cheese cloth squeeze as much liquid from the vegetables as you can in a kettle add vegetables , vinegar , salt and sugar. Bring to a boil, let simmer for 15 minutes. Fill pint jars 1/2 from top. Using the handle of a wood spoon remove the air pockets.Wipe rim of jar clean with a damp cloth or paper towel. Place flat lid on top of jar. Place the twist cap on jar, tighten by hand. Process in a water bath canner for 15 min.
**Makes about 5 pints**
2 cups finely chopped or course ground green peppers (seeded) - can also use banana peppers
2 cups finely chopped or course ground carrots
8 stalks of celery finely chopped or course ground
3 large onions
1/4 cup canning salt
2 cups white vinegar
3 1/2 cups sugar
Finely chop or course grind all you vegetables with a cheese cloth squeeze as much liquid from the vegetables as you can in a kettle add vegetables , vinegar , salt and sugar. Bring to a boil, let simmer for 15 minutes. Fill pint jars 1/2 from top. Using the handle of a wood spoon remove the air pockets.Wipe rim of jar clean with a damp cloth or paper towel. Place flat lid on top of jar. Place the twist cap on jar, tighten by hand. Process in a water bath canner for 15 min.
**Makes about 5 pints**
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