These End of the Garden Pickles are the perfect way to preserve the bounty of late summer. Featuring crisp cucumbers, tender carrots, and hearty cabbage, this relish offers a delightful crunch with every bite. The brine balances sweet sugar with sharp vinegar, enhanced by warm spices like celery and mustard seeds. Its a versatile condiment that pairs beautifully with grilled meats, sandwiches, or as a bright side dish. Making these pickles is a rewarding tradition, turning fresh harvests into a jarred treasure that lasts through the winter. Enjoy the homemade flavor and satisfying texture of this classic preservation recipe.
End Of The Garden Pickles
Description
These End of the Garden Pickles are the perfect way to preserve the bounty of late summer. Featuring crisp cucumbers, tender carrots, and hearty cabbage, this relish offers a delightful crunch with every bite. The brine balances sweet sugar with sharp vinegar, enhanced by warm spices like celery and mustard seeds. Its a versatile condiment that pairs beautifully with grilled meats, sandwiches, or as a bright side dish. Making these pickles is a rewarding tradition, turning fresh harvests into a jarred treasure that lasts through the winter. Enjoy the homemade flavor and satisfying texture of this classic preservation recipe.Ingredients
Directions
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Prepare a brine solution by dissolving 1/2 cup of salt in 2 quarts of cold water.
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Submerge the sliced cucumbers, chopped peppers, cabbage, onions, and green tomatoes in the salt water brine.
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Cover the container and let the vegetables soak for 8 to 12 hours, or overnight.
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Drain the soaked vegetables thoroughly in a colander and rinse briefly with cold water.
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In a large pot, bring water to a boil and add the chopped carrots and cut string beans.
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Blanch the carrots and beans for 3-4 minutes until just tender-crisp, then drain well.
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Combine the drained soaked vegetables with the blanched carrots and beans in a large stockpot.
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Add the vinegar, sugar, celery seed, mustard seed, and turmeric to the vegetable mixture.
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Stir gently to combine and bring the mixture to a rolling boil over medium-high heat.
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Reduce heat slightly and boil for 10 minutes, stirring occasionally to prevent sticking.
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While cooking, sterilize your glass jars and lids according to standard canning procedures.
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Carefully ladle the hot pickle mixture and brine into the sterilized jars, leaving 1/2 inch headspace.
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Wipe the rims of the jars clean and seal with lids and rings immediately.
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Process the sealed jars in a boiling water bath for 5 minutes to ensure proper sealing.
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Remove jars and let cool on a towel-lined counter for 24 hours before storing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 252.6kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 74.4mg4%
- Total Carbohydrate 62.2g21%
- Dietary Fiber 21.8g88%
- Sugars 13.4g
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
