|End of the Garden Pickles
distilled white vinegar
4 cups granulated sugar
11/2 cups water
3 tablespoons mixed pickling spice
2 tablespoons pickling salt
3 cups broccoli flowerets
3 cups cauliflower flowerets
3 cups carrot pieces (about 1-inch pieces)
3 cups cubed unpeeled cucumber (about 1-inch pieces)
3 cups zucchini chunks (about 1-inch pieces)
2 cups red or green bell pepper squares (about 1-inch pieces)
2 medium onions, each cut into 8 wedges
Wash jars, lids and bands in hot water. Cover lids with hot water
according to package directions. Place jars in hot water in deep
stock pot with a rack. Turn off heat and let jars stand in hot water
about 10 minutes or until ready to fill.
In an 8- to 10-quart saucepot, combine vinegar, sugar, water,
pickling spice and salt. Bring to a boil, stirring occasionally.
Boil for 4 minutes.
Add vegetables, reduce heat and simmer until vegetables are hot,
about 5 minutes.
Immediately fill hot jars with hot vegetable mixture, leaving
1/2-inch headspace. Carefully run a nonmetallic utensil down inside
of jars to remove trapped air bubbles. Wipe jar tops and threads
Place hot lids on jars and screw bands on firmly.
Place jars in deep pot on rack.
Cover and bring to boil. Process 15 minutes after water returns to
Makes about 4 quarts.