Fresh dill
1/2 c. garlic cloves
1-2 Tabasco peppers
2 onions, sliced
1 cauliflower
2 bell peppers
3/4 c. canning salt
10 c. water
Celery
Jar olives
1 lb. green beans
2 bay leaves
Red sweet peppers
Sm. green tomatoes
3 sliced carrots
1/4 c. cider vinegar
1 gal. jar
Make brine using 3/4 cup sea salt, 1/4 cup cider vinegar, 10
cups of water, slice 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 minutes and drain.
Layer all ingredients. Top off with more dill and garlic. Cover
with brine. Set a small saucer weighted to keep everything below
brine. Cure 10 days at room temperature. Refrigerate.
