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End of the Garden Pickle

a delicious pickled blend of vegetables
Print Recipe
Prep Time 12 hours
Cook Time 10 minutes
Hot water bath 10 minutes
Total Time 12 hours 20 minutes
Course Condiments
Cuisine American
Servings 7 pints

Ingredients
  

  • 2 cups sliced cucumbers
  • 2 cups chopped red or green peppers
  • 2 cups chopped cauliflower
  • 2 cups chopped green tomatoes
  • 2 cups lima beans (or string beans)
  • 2 cups diced carrots
  • 2 cups diced celery
  • 1 cup diced (or sliced) onion
  • 2 tbsp celery seed
  • 4 tbsp mustard seed
  • 4 cups vinegar
  • 4 cups sugar
  • 1- 2 tbsp turmeric

Instructions
 

  • (Peel - optional) and slice cucumbers. Chop cauliflower, tomatoes and peppers
  • Soak overnight in salt water. Use 1/2 cup salt to 2 quarts water
  • In the morning, drain the vegetables
  • Cook lima beans (or string beans), carrots and celery until tender, but not soft
  • Combine the soaked and cooked vegetables
  • Combine vinegar, sugar and spices, and bring to a boil
  • Add vegetables and simmer together for 10 minutes
  • Pack into jars
  • Hot water bath for 5 minutes
Keyword pickle, end of the garden pickle