3 cups Sugar
Sliced ginger root
1½ cups Water
1 ½ tsp. Salt
Use a variety of mixed vegetables, carrots, cauliflower, celery, onions etc.
3 cups white vinegar
Hot dried red chilies (optional)
Combine ingredients for liquid. Cook & stir until it boils. Remove & cool. Cut up veggies. Fill a 5 qt. Pan half full of water & bring to a boil. Add veggies and remove from heat immediately. Let stand for 2 minutes uncovered. Drain & spread on towel & allow to dry 2 hours. Pack firmly into jars. Pour pickling liquid over veggies until covered. Cover tightly and store in refrigerator.
Recipe courtesy of the late Mary Lou EverettNOTE: