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Green beans, parboiled
Bell peppers, raw
Broccoli flowerets, parboiled
Carrot slices, parboiled
Celery strips, raw
Cucumber slices, raw
Mushrooms, parboiled
Okra, blanched
Onion pieces, blanched
Zucchini slices, raw
Green cherry tomatoes, raw
1 tsp. salt per qt. jar
2 cloves garlic per qt. jar
5 peppercorns per qt. jar
1 hot pepper per qt. jar
1 tsp. dill seed per qt. jar
2 sprigs dill per qt. jar
1/4 tsp. mustard seed per qt. jar
1 sm. piece fresh horseradish per qt. jar

Select any combination of the above vegetables. Wash and cut into uniform size pieces. Leave vegetables raw or cook as suggested. Pack vegetables in colorful layers in clean, hot sterilized jars. Add salt, garlic, hot pepper and remaining seasonings to each jar.

Mix equal parts of water and white vinegar and pour over vegetables, leaving 1/2 inch head space; seal with scalded lids and rings. Process in boiling water bath for 20 minutes.

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