Hot Pickle Mix
By: Anonymous
Published: Saturday, December 26, 2009 - 12:34am

Ingredients




6 pounds zucchini cut ½" chunks
2 1/2 cups peeled pickling onions (abt 1 lb)
2 cups carrots in ½" slices - (abt 4 large)
2 cups celery in ½" slices
2 cups sweet yellow peppers in ½" dice - (abt 2 med)
2 cups sweet red peppers in ½" dice - (abt 2 med)
1 cup sweet green peppers in ½" dice - (abt 1 med)
1 1/2 cups Ball 100%% Natural Canning & Pickling Salt
4 quarts water plus
2 cups water divided
10 jalapeno peppers
3/4 cup sugar
2 tablespoons prepared horseradish
2 cloves garlic
10 cups vinegar, 5%% acidity

Preparation

1 Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. 2 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. 3 Cut 3 to 4 slits in each jalapeno pepper; set aside. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Drain vegetables; rinse and drain thoroughly. 4 Pack vegetables, except jalapeno peppers, into hot jars, leaving 1/4-inch headspace. Add 1 jalapeno pepper to each jar. 5 Carefully ladle hot liquid over vegetables, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic 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. 6 Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation. 7 This recipe yields about 10 pints. 8 Caution: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. 9 Yield: 10 pints