Hot Pickle Mix
6 lbs. zucchini, cut into 1/2-inch slices
2-1/2 cups peeled pickling onions (about 1 lb.)
2 cups 1/2-inch sliced carrots (about 4 large)
2 cups 1/2-inch sliced celery
2 cups 1/2-inch chopped sweet yellow peppers (about 2 medium)
2 cups 1/2-inch chopped sweet red peppers (about 2 medium)
1 cup 1/2-inch chopped sweet green peppers (about 1 medium)
1-1/2 cups Canning & Pickling Salt
4 quarts plus 2 cups water, divided
10 jalapeno peppers
3/4 cup sugar
2 Tbsp prepared horseradish
2 cloves garlic
10 cups vinegar (5% acidity)
Prepare Ball or Kerr brand jars and closures.
Combine zucchini, onions, carrots, celery and sweet yellow, green and red
peppers in a large container. Dissolve salt in 4 quarts of water. Pour salt
water mixture over vegetables and let stand 1 hour.
Cut 3 to 4 slits in each jalapeno pepper; set aside. Combine remaining
ingredients; simmer 15 minutes. Remove garlic. Drain vegetables; rinse and drain
Pack vegetables, except jalapeno peppers, into hot jars, leaving 1/4-inch
headspace. Add 1 jalapeno pepper to each jar. Carefully ladle hot liquid over
vegetables, leaving 1/4-inch headspace. Remove air bubbles with a non-metallic
spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to
glass. Screw band down evenly and firmly just until a point of resistance is met
-- fingertip tight. Process 10 minutes in a boiling-water canner.
Yield: About 10 pints.
For altitude adjustment, increase processing as indicated below:
1,001 to 3,000 feet..........5 minutes
3,001 to 6,000 feet..........10 minutes
6,001 to 8,000 feet..........15 minutes
8,001 to 10,000 feet.........20 minutes