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Hot Pickle Mix

  • 1 1/2 qt pickling cucumbers, cut into 1/2 inch slices
  • 2 med Sweet green peppers, seeded and cut into strips
  • 2 med Sweet red peppers, seeded and cut into strips
  • 1 1/2 cup sliced carrots (about 3 medium)
  • 3 cups zucchini, seeded and cut into 1/2 inch slices
  • 1 cup peeled onions, cut into 1/2 Inch slices
  • 1 1/2 cup canning salt
  • 4 qts plus 2 cups water, divided
  • 1 1/2 qt long, red, green or yellow peppers
  • 2 to 4 fresh jalapeno peppers
  • 1/4 cup sugar
  • 2 Tbsp prepared horseradish
  • 2 cloves garlic
  • 10 cups vinegar

Yield: 7 pints. 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.

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