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End-Of-The-Garden Pickles

Make End-Of-The-Garden Pickles at home with Red And Green Bell Peppers Chopped, Onions Diced, Salt, Carrots Diced, and Lima Beans. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 6 cup
• 3 cup
• 1/2 cup
• 3 cup
• 3 cup
• 3 cup
• 7 cup
• 7 cup
• 1 tbsp

Method (preview)

1. 1

   Combine the first 6 ingredients and let stand overnight in refrigerator.

2. 2

   The following day, partially cook carrots, beans and cauliflower until they can be pierced with a fork.

3. 3

   Do not overcook.

4. 4

   Drain liquid from both cooked and uncooked vegetables.

5. 5

   Combine all vegetables in a large kettle and add remaining ingredients.

6. 6

   Cook vegetables about 20 minutes, bringing to a full, rolling boil.

7. 7

   Pack pickles in sterilized jars and seal.