Fresh dill 1/2 cup garlic cloves
Tabasco peppers 2 onions — sliced
1 cauliflower
2 bell peppers
3/4 cup canning salt
10 cups water
Celery jar olives 1 pound green beans
2 bay leaves
Red sweet peppers small green tomatoes 3 slices carrots
1/4 cup cider vinegar
1 gallon jar
Make brine using 3/4 cup sea salt, 1/4 cup cider vinegar, 10 cups of water, sl ice onions, bell peppers, celery, carrot and break cauliflower into florets.
Pack layer of fresh dill and garlic on bottom of jar. Cook green beans 3 minu tes and drain. Layer all ingredients. Top off with more dill and garlic. Cove r with brine. Set a small saucer weighted to keep everything below brine. Cure 10 days at room temperature. Refrigerate.
busted by sooz