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Pickling Vegetables
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Posted by Dreamweaver on September 09, 2001 at 18:01:44 from (216.77.41.3):
Here's a good tried and true recipe for using those excess veggies. 3 quarts whitehouse vinegar
3 cups granulated sugar
pickling spices wraped up in a 5 x 5 inch cheese cloth, tied up. Bring the above ingredients to a boil for 5 minutes. Remove the pickling spices in the cheese cloth and dispose of. Rapid boil canning jars 10 minutes for sterilization, as well as lids and seals. Throughly clean green beans, onions, baby corn, carrots, asaparagus, new potatoes, beats, squash, or an assundry of veggies. If you pickle beats, make sure you can them separately for your veggies will turn purple. Pack hot jars as full and tight as possible, because the pickling causes shrinkage. Pour the hot liquid over the veggies leaving 1 inch at the top. Add 1 tbs. salt. Seal lids with just enough tension to close them. Sit on counter for 24 hours until all lids have popped down. Then finish tighteing the lids further. These veggies stay crips and yummy through all the winter months.
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