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More sweet garden pickles
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<blockquote data-quote="TNtrapper" data-source="post: 3734003" data-attributes="member: 4854"><p>2-Small yellow squash</p><p>1-Cucumber</p><p>1 Medium Onion</p><p>1 small Bell Pepper</p><p>1 Jalepeno Pepper</p><p>I Tablespoon salt</p><p>1 Cup Sugar</p><p>3/4 Cup white vinegar</p><p>3/4 tsp mustard seed</p><p>3/4 tsp celery seed</p><p>1/4 tsp ground mustard</p><p></p><p>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.</p><p>In a pan combine the spices, sugar and vinegar and bring to a boil.</p><p>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.</p></blockquote><p></p>
[QUOTE="TNtrapper, post: 3734003, member: 4854"] 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. [/QUOTE]
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