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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
End-Of-The-Garden Pickles
Vegetables & Side Dishes
Contributed by:
  • 1 cup cucumbers, chopped
  • 1 cup chopped red pepper
  • 1 cup chopped cabbage
  • 1 cup sliced onion
  • 1 cup chopped green tomatoes
  • 1 cup chopped carrots
  • 1 cup cut green beans
  • 1 cup lima beans
  • 2 TBS mustard seed
  • 1 cup chopped celery
  • 3 cups apple cider vinegar
  • 3 cups sugar
  • 3 TBS turmeric
Mix 1�2 cup salt and 2 quarts water in a large mixing bowl. Add the chopped cucumber, peppers, cabbage, onions and tomatoes. Put in refrigerator and soak overnight. Drain.
Cook chopped carrots and beans in gently boiling water for five minutes (just until fork tender — don’t overcook). Drain.
Add mustard seed, celery, vinegar, sugar and turmeric to a large soup pot and bring to a boil. Add all vegetables, blanched and raw, and boil gently for 10 minutes. Pack into sterilized jars and seal at once.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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