Mixed Pickles, No. 1
Description
Small cucumbers
Cauliflower (separated into small flowers)
Sweet yellow peppers (quartered)
Green tomatoes (quartered)
Carrots (quartered)
Pimento (quartered)
Hot red pepper (cut in 1-inch pieces)
Green beans
Dill
Garlic
Coriander seeds (gintz serm)
Wash vegetables. Pack into clean, quart jars, adding to each quart a bud of garlic, a 1-inch piece of hot red pepper, two sprigs of dill tops and ½ teaspoon coriander seeds.
Brine:
12 quarts water
4 quart vinegar
4 cup salt (not iodized)
Boil water, vinegar and salt together with dill stalks for 10 minutes and add while hot over filled bottles of vegetables and seal.
another brine alternative
6 or for double 12 qts water
1 ½ or for double 3 qts vinegar
1 ½ or for double 3 cups salt
We have tried to be true to the changes made to the recipes, but one can always refer to the original recipe in the book.
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