More sweet garden pickles
- Thread starter TNtrapper
- Start date
riverfisher
Well-Known Member
what is your recipe
chunkandwind
Well-Known Member
Looks great.
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.
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.
