I found this recipe online at http://www.lesleycooks.com/. I wanted a recipe that would use up some of the pickles I had in my garden. This recipe is simple & it tastes great. I did not add as many jalapeno peppers as it tells you to (I only put 1/4- 1/2 jalapeno in each jar) & I used sweet yellow peppers instead of hot yellow peppers.
4 C sliced pickles
2 C cauliflowerettes
1 green pepper, cut into strips
1 red pepper, cut into strips
1 C sliced carrots
1 C onions, chopped
8 1/2 C water, divided
2/3 C pickling salt
3 C hot yellow peppers, cut into 1 1/2 in. pieces
8 1/2 C white vinegar
3/4 C granulated sugar
2 T prepared horseradish
1 large garlic clove
8 jalapeno peppers, halved and seeded
Combine pickles, cauliflower, red & green peppers, carrots, and onions. Dissolve salt in 7 cups water. Pour salt water mixture over vegetables; let sit 1 hour.
Drain vegetables; rinse well & drain thoroughly.
Add hot yellow peppers & mix well.
Combine remaining ingredients, except jalapeno peppers in a large stainless steel saucepan. Bring to a boil; boil gently 15 min.
Pack vegetables and 1-3 jalapenos in pint jar to within 3/4 in. of top rim.
Add hot liquid to cover vegetables to within 1/2 in. of top rim.
Place lid & ring on jar and place jars in canner.
Cover canner; return water to a boil. Boil for 10 minutes. Remove jars. Cool undisturbed for 24 hours before moving.
*Note- wear gloves when handling hot peppers.
Makes about 3 pints.