Pickled Vegetables an Easy Way to Preserve

Ok, for those of you that have grown their gardens and it’s dragging on where you have one or two of this or that vegetable.  You have had your fill of some vegetables and can’t stand to even look at another squash, cucumber or peppers; well I have a pickled vegetable recipe that may save you from looking for someone to take them off your hands.

My husband loves pickled vegetables, but we try not to eat them too often.  As we get older strange things happen to our bodies. LOL I like dill pickles and for some reason I haven’t made any in ages. Maybe next year I will do pickles again. But for now I have found some recipes that am going to use to finish off the late bloomers by pickling them.

With this recipe you can have summer all year long. You can use this recipe during the holidays or for a gift basket. I have a collection of canned products for this years’ gift baskets and now I will add a jar of Garden Salad to them.

Garden salad made with pickled vegetables

  • 4 cups sliced cucumbers
  • 3 cups sliced green bell peppers
  • 3 cups sliced yellow squash
  • 2 cups sliced green tomatoes
  • 3 cups sliced onions
  • 2 cups sliced hot or mild banana peppers
  • Salt
  • 1/2 gallon vinegar
  • 5-6 cups sugar
  • 1 tsp turmeric

Mix the sliced vegetables and sprinkle them with salt. Cover with ice and let stand for 2-3 hours. In a large skillet, mix vinegar and sugar and bring to a boil, then add turmeric. Remove veggies from ice water and shake of as much water you can. Pack into clean, hot jars and process 5 minutes in boiling bath water.

Makes about 10 pints

I hope that you can use this recipe and enjoy the salad of summer vegetables all year.

Preparedness Mom


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