Title: End-Of-The-Garden Pickles
Categories: Pulses Sauce Vegetable
Yield: 1 Servings

6	c	Red And Green Bell Peppers
		Chopped
3	c	Onions -- diced
3	c	Cucumbers -- diced
1/2	c	Salt
2	qt	Water
3	c	Carrots -- diced
3	c	Lima Beans
3	c	String Beans
3	c	Cauliflower Flowerets
7	c	Vinegar
7	c	Sugar
3	tb	Mustard Seed
1	tb	Celery Seed

Combine the first 6 ingredients and let stand overnight in refrigerator. The following day, partially cook carrots, beans and cauliflower until they can be pierced with a fork. Do not overcook. Drain liquid from both cooked and uncooked vegetables. Combine all vegetables in a large kettle and add remaining ingredients. Cook vegetables about 20 minutes, bringing to a full, rolling boil. Pack pickles in sterilized jars and seal.

Recipe By : By Ignacio Perez V. on Auguday,, st 07, 1997

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