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4-cups sliced pickling cucumbers 
2-cups cauliflowerettes 
1-green pepper, cut into strips 
1-red pepper, cut into strips 
1-cup sliced carrots
1-cup pickling onions 
8 ½-cups water, divided 
2/3-cup pickling salt 
3-cups hot yellow peppers, cut into 1 ½ inch pieces 
8 ½-cups white vinegar 
¾-cup granulated sugar 
2-tbsp prepared horseradish 
1-large garlic clove 
8 jalapeno peppers, halved and seeded 

Hot Pickle Mix

Combine cucumbers, cauliflowerettes, green and red peppers, carrots and pickling onions
Dissolve salt in 7 cups water
Pour salt water mixture over vegetables; let stand 1 hour
Place 6 clean ½-pint mason jars in a boiling water canner; fill with water, bring to a rolling boil
Boil lids 5 minutes–not longer–to soften sealing compound
Drain vegetables; rinse well and drain thoroughly
Add hot yellow peppers and mix well
Combine remaining ingredients, except jalapeno peppers in a large stainless steel or enamel saucepan
Bring to a boil; boil gently 15 minutes
Remove garlic
Pack vegetables and 1-3 jalapenos into a hot jar to within ¾ inch of top rim
Add hot liquid to cover vegetables to within ½ inch of top rim (headspace)
Using nonmetallic utensil, remove air bubbles
Wipe jar rim removing any stickiness
Center lid on jar; apply screw band securely until fingertip tight. Do not over tighten
Place jar in canner
Repeat for remaining vegetables, jalapenos and liquid
Cover canner; return water to a boil
At altitudes up to 1000 ft, process –boil filled jars – 10 minutes.* Remove jars
Cool undisturbed 24 hours before moving

Makes about 6 – ½-pint jars.

Note: Wear rubber gloves when handling hot peppers.