This recipe for Pickled Vegetables, by Phyllis Giles, is from Phyllis Giles Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Pack in quart jars a mixture of raw vegetables, pack very tight. Carrots, celery, pickling onion, cauliflower, small green tomatoes. Add 2 yellow hot chili peppers to each quart Boil: 2 1/2 c. water 2 1/2 c. white vinegar 1/4 c. salt
Pour hot vinegar solution over pickles and seal. Place in canner hot water bath. Bring to boil and take out.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.