Hot Pickle Mix

1. 1

   Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

2. 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. 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. 4

   Pack vegetables, except jalapeno peppers, into hot jars, leaving 1/4-inch headspace. Add 1 jalapeno pepper to each jar.

No additional tips available.