Serves: 10
Total Calories: 387

6 quarts prepared vegetables, such as:
carrot sliced or cubed
green beans cut in 2-inch strips
onion sliced
corn cut off the cob
cauliflower cut into flowerets
3 cloves garlic
1/4 cup pickling salt
Cracked ice
5 cups sugar
3 cups cider vinegar
2 tablespoons mustard seeds
1 1/2 teaspoons celery seeds
1 tablespoon turmeric

Spear garlic on wooden pick. In a large container combine vegetables, garlic and pickling salt and cover with cracked ice. Mix thoroughly. Let stand 3 hours, then drain well remove garlic. Put vegetables in a large kettle. Combine remaining ingredients and pour over vegetables. Bring to boil. Pack sterilized pint jars with hot vegetables and liquid, leaving 1/2 inch headspace adjust lids. Process in boiling water bath for 5 minutes (start counting time when water returns to boiling point).

Note: For high altitude cooking, process in boiling water bath for 1 additional minute for every 1,000 feet over sea level.

Nutritional Facts:

Serves: 10
Total Calories: 387
Calories from Fat: 1

More Recipes from the Current Calendars Cookbook:
Chocolate Fudge
Cinnamon Swirl Loaf
Cranberry Jelly
Cream Of Spinach Soup
Dilled French Dressing
Divinity Candy
Frozen Concord Grape Jelly
Frozen Strawberry Jam
Herb Mayonnaise
Italian Casserole
Kosher Dill Pickles
Lemon Bread
Orange Crisps
Peanut Butter Balls
Pepper Jelly
Pineapple-Nut Bread
Poppy Seed Dressing
Quick Sweet Pickle Medley
Summer Chicken Soup
Summer Vegetable Relish
Sweet Sour Salad Dressing
Tuna Medley
White Yeast Bread
Zucchini Relish