Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Hot Pickle Mix
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- #41696
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 1/2 quart pickling cucumbers, cut into 1/2 inch slices
2 medium green bell peppers, seeded and cut into strips
2 medium red bell peppers, seeded and cut into strips
3 medium sliced carrots
3 cups zucchini, seeded and cut into 1/2 inch slices
1 cup peeled onions, cut into 1/2 inch slices
1 1/2 cup canning salt
4 quarts water, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 cups water, divided
1 1/2 quart long, red, green or yellow peppers
3 fresh jalapeno peppers or dried red pepper pods
1/4 cup sugar
2 tablespoons prepared horseradish
2 cloves garlic
10 cups vinegar
directions
Combine cucumbers, sweet green and red peppers, carrots, zucchini, and onions. Dissolve salt into 4 quarts water. Pour salt water mixture over vegetables and let stand for 1 hour.
Cut hot peppers into 1-1/2 inch pieces and set aside (Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned).
Combine remaining ingredients and simmer for 15 minutes. Remove garlic. Drain vegetables, then 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.
added by
Dawnsmom
nutrition data
Nutritional data has not been calculated yet.
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