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French Pickles

Yield 4 pints


  • 1 bunch celery, cleaned and cut into 1-inch pieces
  • 6 large green peppers, seeded and cut into 1-inch strips
  • 6 large red peppers, seeded and cut into 1-inch strips
  • 2 cups coarsely chopped onion
  • 2 cups sugar
  • 1 tablespoon plus 1 1/2 teaspoons mustard seeds
  • 1 tablespoon plus 1 1/2 teaspoons celery seeds
  • 1 1/2 teaspoons salt
  • 2 cups vinegar

How to Make It

  1. Combine vegetables in a stainless steel stockpot; cover with boiling water. Let stand 5 minutes; drain. Repeat procedure; drain well. Add remaining ingredients, stirring well. Bring to a boil; boil 15 minutes, stirring frequently.

  2. Pack pickle mixture into hot sterilized jars; cover with syrup, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling-water bath 20 minutes.

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