From jweller@ssimicro.com Mon Nov 19 15:27:29 2001 Date: 12 Nov 2001 03:51:49 GMT From: Jim Weller Newsgroups: rec.food.recipes Subject: Pickled Hot Vegetables Followup-To: rec.food.cooking, rec.food.recipes MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Hot Pickle Mix Categories: Pickles, Spice, Chilies Yield: 7 pints 1 1/2 qt Pickling cucumbers, cut into 1/2 Inch slices 2 med Sweet green peppers, seeded & cut into strips 2 med Sweet red peppers, seeded & Cut into strips 1 1/2 cup Sliced carrots (about 3 Medium) 3 cup Zucchini, seeded & cut into 1/2 Inch slices 1 cup Peeled onions, cut into 1/2 Inch slices 1 1/2 cup Canning salt 4 qt Plus 2 cups water, divided 1 1/2 qt Long, red, green or yellow Peppers 2 to 4 fresh jalapeno peppers Or dried red pepper pods 1/4 cup Sugar 2 Tbsp Prepared horseradish 2 Cloves garlic 10 cup Vinegar Combine cucumbers, sweet green and red peppers, carrots, zucchini, and onions. Dissolve salt into 4 quarts water. Pour salt water mixture over vegetables; let stand 1 hour. Cut hot peppers into 1-1/2 inch pieces, set aside (Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned) Combine remaining ingredients; simmer 15 minutes. Remove garlic. Drain vegetables; rinse and drain thoroughly. Pack vegetables and peppers, except jalapeno, into hot jars, leaving 1/4 inch headspace. Add one piece of jalapeno or red pepper pod to each jar. Ladle hot liquid over mixture, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water canner. Submitted by Dee Blann Hearts at Home Club Rec.Food.Preserving MMMMM Cheers, YK Jim -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.