Title: Hot Pickle Mix
Categories: Pickle Spice
Yield: 1 Servings

1 1/2	qt	Pickling cucumbers, cut into
1/2		Inch slices
2	md	Sweet green peppers, seeded
		& cut into strips
2	md	Sweet red peppers, seeded &
		Cut into strips
1 1/2	c	Sliced carrots (about 3
		Medium)
3	c	Zucchini, seeded & cut into
1/2		Inch slices
1	c	Peeled onions, cut into 1/2
		Inch slices
1 1/2	c	Canning salt
4	qt	Plus 2 cups water, divided
1 1/2	qt	Long, red, green or yellow
		Peppers
2		To 4 fresh jalapeno peppers
		Or dried red pepper pods
1/4	c	Sugar
2	tb	Prepared horseradish
2		Cloves garlic
10	c	Vinegar

Combine cucumbers, sweet green and red peppers, carrots, zucchini, and onions. Dissolve salt into 4 quarts water. Pour salt water mixture over vegetables; let stand 1 hour. Cut hot peppers into 1-1/2 inch pieces, set aside (Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned) Combine remaining ingredients; simmer 15 minutes. Remove garlic. Drain vegetables; rinse and drain thoroughly. Pack vegetables and peppers, except jalapeno, into hot jars, leaving 1/4 inch headspace. Add one piece of jalapeno or red pepper pod to each jar. Ladle hot liquid over mixture, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water canner. Yield: about 7 pints.

Submitted by Dee Blann Hearts at Home Club

From: "Dee Blann" Date: 28 Oct 97 Rec.Food.Preserving Ä

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