Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 6 lbs 2724g / 96oz Zucchini - cut 1/2" chunks

  2. 2 1/2 cups 156g / 5 1/2oz Peeled pickling onions (abt 1 lb)

  3. 2 cups 220g / 7.8oz Carrots in

  4. 1/2" slices - (abt 4 large)

  5. 2 cups 220g / 7.8oz Celery in

  6. 1/2" slices

  7. 2 cups 474ml Sweet yellow peppers in

  8. 2 cups 474ml Sweet red peppers in

  9. 1/2" dice - - (abt 2 med)

  10. 1 cup 237ml Sweet green peppers in

  11. 1/2" dice - - (abt 1 med)

  12. 1 1/2 cups 355ml Ball 100% Natural Canning & Pickling Salt

  13. 4 Water - plus

  14. 2 cups 474ml Water - divided

  15. 10 Jalapeño peppers

  16. 3/4 cup 148g / 5 1/5oz Sugar

  17. 2 tablespoons 30ml Prepared horseradish

  18. 2 Garlic

  19. 10 cups 2370ml Vinegar, 5% acidity

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. Combine zucchini, onions, carrots, celery, sweet yellow, red and green peppers in a large container. Dissolve salt in 4 quarts of water. Pour salt water mixture over vegetables and let stand 1 hour. Cut 3 to 4 slits in each jalapeño pepper; set aside. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Drain vegetables; rinse and drain thoroughly. Pack vegetables, except jalapeño peppers, into hot jars, leaving 1/4-inch headspace. Add 1 jalapeño pepper to each jar. Carefully ladle hot liquid over vegetables, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation. This recipe yields about 10 pints. Caution: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Comments

882,796
Send feedback