close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)

RecipeLion.com

Menu

Free Offer
11 Copycat Recipes for Baking Ingredients: Recipes for Homemade Bisquick & More

Make homemade versions of your favorite brand ingredients with this FREE e-book!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Hot Pickle Mix

Ingredients
  • 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
Instructions

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.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Ratings & Comments (0)

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS
close

Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo