Directions
Prepare all vegetables and place in large container.
Dissolve salt in cold water and pour over the vegetables.
Place in the refrigerator for 12 to 18 hours.
Drain thoroughly. In a large pan, place vinegar, spices and sugar. Bring to a boil and boil for 3 minutes then add drained vegetables. Simmer until thoroughly heated.
Pack boiling hot vegetables and syrup into jars leaving 1/2-inch headspace. Remove air bubbles, adjust headspace if needed, and wipe rims with a dampened clean paper towel. Adjust lids and process 15 minutes using a boiling water bath method. At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude.
Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool 12-24 hours.
When cool, check seals. Lids should be down in the center or stay down when pressed.
Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
Ingredients
Directions
Prepare all vegetables and place in large container.
Dissolve salt in cold water and pour over the vegetables.
Place in the refrigerator for 12 to 18 hours.
Drain thoroughly. In a large pan, place vinegar, spices and sugar. Bring to a boil and boil for 3 minutes then add drained vegetables. Simmer until thoroughly heated.
Pack boiling hot vegetables and syrup into jars leaving 1/2-inch headspace. Remove air bubbles, adjust headspace if needed, and wipe rims with a dampened clean paper towel. Adjust lids and process 15 minutes using a boiling water bath method. At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude.
Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool 12-24 hours.
When cool, check seals. Lids should be down in the center or stay down when pressed.
Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.
