Hot Pickle Mix

Ingredients

6 pounds zucchini cut 1/2 chunks
2 1/2 cups peeled pickling onions (abt 1 lb)
2 cups carrots in 1/2 slices - (abt 4 large)
2 cups celery in 1/2 slices
2 cups sweet yellow peppers in 1/2 dice - (abt 2 med)
2 cups sweet red peppers in 1/2 dice - (abt 2 med)
1 cup sweet green peppers in 1/2 dice - (abt 1 med)
1 1/2 cups Ball 100% Natural Canning & Pickling Salt
4 quarts water plus
2 cups water divided
10 jalape

Method

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Combine zucchini, onions, carrots, celery, sweet yellow, red and green 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 jalape

Yield



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