End-of-the-Garden Pickle Recipe

Grit associate editor Jean Teller shares an End-of-the-Garden Pickle recipe to can up your vegetable crop.
By Jean Teller
September/October 2006

An End-of-the-Season Pickle recipe uses vegetables from the garden.
PHOTO: FOTOLIA/WOMUE


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Easy End-of-the-Garden Pickle recipe for vegetables you need to use up from the garden. 

Preserving Fruits and Vegetables

Pickle Recipes: Put Summer Flavor in a Jar 

The recipes we received didn’t match Goldie’s description exactly for the recipe she is looking for, however, they sound fairly close. It seems to be a recipe that can be changed at will, depending on the produce in your garden.

Leona Hanson, of Middlefield, Ohio, sent a version she copied from her older Kerr and Ball canning books.

End-of-the-Garden Pickles Recipe

1 pound zucchini, cut into 1/4-inch slices
1 pound tender green beans, ends removed
1/2 pound carrots (about 3 medium), cut into slices
1/2 pound small pickling onions, peeled and cut into 1/4-inch slices
2 large green peppers, cut into 1/2-inch strips
1 large red pepper, cut into 1/2-inch strips
3 cups cider vinegar
1 cup brown sugar
1 cup sugar
2 tablespoons dry mustard
2 tablespoons mustard seed
1 teaspoon cinnamon
1 teaspoon ginger
1 1/2 tablespoons salt
 

Prepare all vegetables. Combine vinegar, sugars, spices and salt. Bring to a boil, then add prepared vegetables. Return to a boil. Reduce heat and simmer 15 minutes. Pack into hot, sterilized jars, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath. Yields about 5 pints.








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