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 Everett
The great thing about this recipe is that you can continue to add veggies to it and enjoy!