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Ingredients
- 4 to 5 cups peeled and cut-up carrots (1 1/2 to to pounds)
- large head of cauliflower flowerets cut into small pieces
- 1 to 1 1/2 stalks of celery, cut up
- 1 to 3 peppers, cut up (use different colors)
- 2 large cucumbers cut into pieces
- 1 very large or 2 medium onions, chopped
- 1 cooked package of frozen lima beans (you can use canned ones)
- 1 can light kidney beans
- 1 can dark kidney beans
- 1 can cut green beans
- 1 can cut yellow beans
- 1 can Great Northern Beans
- 1 can yellow corn fresh or frozen
- ALSO SEE SYRUP RECIPE IN DIRECTIONS
Details
Servings 16
Preparation
Step 1
Cook the carrots, celery and cauliflower separately. I add a little salt to each one. Do not use a lot of water, maybe a half to an inch in the bottom of the pan. Do not overcook. Leave them just slightly crunchy or they become mushy when they are all combined and heated.
Cook 1 package of lima beans
As the fresh vegetables are cooked, combine them in a large pot. I don't drain them.
Stir together, then add:
1 can light kidney beans, 1 can dark kidney beans, 1 can cut green beans, 1 can cut yellow beans, 1 can Great Northern Beans, 1 can yellow corn.
Place vegetables in jars after syrup is ready.
Make the Syrup:
4 1/2 to 5 cups sugar
2 1/2 to 3 cups cider vinegar
2 TBS yellow mustard seed
1 TBS celery seed
1 tsp. tumeric
1 TBS pickling spice
Combine syrup ingredients and bring to a boil. I boil it a few minutes. Strain the spices from the syrup. Pour the hot syrup over the vegetables. Bring to the boiling point but do not let it really boil. Pour mixture over vegetables in the jar. Seal, making sure the top of the jar is clean before you put the lid on.
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