Garden Green
08-05-2009, 08:24 PM
I found this and thought it was interesting. There are those days when you don't exactly have a big enough mess of what is left in your garden to do much of anything. A mix of lots of left overs from the garden, and why not? If your house is like mine, there are nights where we're having left overs from a couple of different meals, why not do it in canning, too?
From Becky Hopper
1 cup sliced cucumbers
1 cup chopped sweet peppers
1 cup chopped cabbage
1 cup sliced onions
1 cup chopped green tomatoes
1 cup chopped carrots
1 cup green string beans cut in inch pieces
2 tablespoons mustard seed
1 tablespoon celery seed
1 cup chopped celery
2 cups vinegar
2 cups sugar
2 tablespoons turmeric
Soak cucumbers, peppers, cabbage, onions and tomatoes in salt water overnight(1/2 cup salt to 2 cups water). Drain. Cook the carrots and string beans in boiling water until tender; drain well. Mix soaked and cooked vegetables with remaining ingredients and boil 10 minutes. Pack into sterilized jars; seal at once.
From Becky Hopper
1 cup sliced cucumbers
1 cup chopped sweet peppers
1 cup chopped cabbage
1 cup sliced onions
1 cup chopped green tomatoes
1 cup chopped carrots
1 cup green string beans cut in inch pieces
2 tablespoons mustard seed
1 tablespoon celery seed
1 cup chopped celery
2 cups vinegar
2 cups sugar
2 tablespoons turmeric
Soak cucumbers, peppers, cabbage, onions and tomatoes in salt water overnight(1/2 cup salt to 2 cups water). Drain. Cook the carrots and string beans in boiling water until tender; drain well. Mix soaked and cooked vegetables with remaining ingredients and boil 10 minutes. Pack into sterilized jars; seal at once.