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#3719372 - 07/27/14 05:06 PM More sweet garden pickles
TNtrapper
Good ol' Boys
6 Point


Registered: 10/25/07
Posts: 870
Loc: Henry co.

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I just finished 4 more quarts of our sweet garden pickles. Hopefully these will last in the cupboard. My kids have totally destroyed all the others Ive put up! LOL Squash,cucumbers,onions,green peppers and jalepenos.


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#3732262 - 08/12/14 02:13 PM Re: More sweet garden pickles [Re: TNtrapper]
riverfisher
4 Point


Registered: 12/27/09
Posts: 131
Loc: middle tn

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what is your recipe
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#3732844 - 08/13/14 10:51 AM Re: More sweet garden pickles [Re: riverfisher]
chunkandwind
8 Point


Registered: 08/20/08
Posts: 1745
Loc: mckenzie,tn

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Looks great.
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#3734003 - 08/14/14 06:55 PM Re: More sweet garden pickles [Re: chunkandwind]
TNtrapper
Good ol' Boys
6 Point


Registered: 10/25/07
Posts: 870
Loc: Henry co.

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2-Small yellow squash
1-Cucumber
1 Medium Onion
1 small Bell Pepper
1 Jalepeno Pepper
I Tablespoon salt
1 Cup Sugar
3/4 Cup white vinegar
3/4 tsp mustard seed
3/4 tsp celery seed
1/4 tsp ground mustard

Slice all veggies into thin slices and put into a large bowl. Add the tablespoon of salt and stir to coat. Let sit in the fridge at least an hour to crisp.
In a pan combine the spices, sugar and vinegar and bring to a boil.
Add veggies and bring back to a boil, then take off of the heat. You can make refrigerator pickles by pouring into a large glass covered dish and letting them sit in there at least 4 days before eating. If you want to can them for the winter, pack into hot jars and water bath them for 15 minutes. I usually make a batch for the fridge and can several for the lean winter months.
_________________________
Lo, then would I wander far off, and remain in the wilderness; Selah Psalm 55:7

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#3734242 - 08/15/14 06:36 AM Re: More sweet garden pickles [Re: TNtrapper]
TNtrapper
Good ol' Boys
6 Point


Registered: 10/25/07
Posts: 870
Loc: Henry co.

Offline
 Originally Posted By: TNtrapper
2-Small yellow squash
1-Cucumber
1 Medium Onion
1 small Bell Pepper
1 Jalepeno Pepper
I Tablespoon salt
1 Cup Sugar
3/4 Cup white vinegar
3/4 tsp mustard seed
3/4 tsp celery seed
1/4 tsp ground mustard

Slice all veggies into thin slices and put into a large bowl. Add the tablespoon of salt and stir to coat. Let sit in the fridge at least an hour to crisp.
In a pan combine the spices, sugar and vinegar and bring to a boil.
Add veggies and bring back to a boil, then take off of the heat. You can make refrigerator pickles by pouring into a large glass covered dish and letting them sit in there at least 4 days before eating. If you want to can them for the winter, pack into hot jars and water bath them for 15 minutes. I usually make a batch for the fridge and can several for the lean winter months.


That is per quart…….just adjust for larger quantities. They are some good eatin ;\)
_________________________
Lo, then would I wander far off, and remain in the wilderness; Selah Psalm 55:7

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