Pickled Mixed Vegetables

Recipe Ingredients

4 lbs	1816g / 64oz	Pickling cucumbers - - (4- to 5-inch)*
2 lbs	908g / 32oz	Peeled small onions - - quartered
4 cups	440g / 15oz	Cut celery - (1-inch pieces)
2 cups	220g / 7.8oz	Peeled and cut carrots - - (1/2-inch pieces)
2 cups	474ml	Cut sweet red peppers - - (1/2-inch pieces)
2 cups	292g / 10oz	Cauliflower flowerets
5 cups	1185ml	White vinegar - (5 percent)
1/4 cup	59ml	Prepared mustard
1/2 cup	118ml	Canning or pickling salt
3 1/2 cups	693g / 24oz	Sugar
3 tablespoons	45ml	Celery seed
2 tablespoons	30ml	Mustard seed
1/2 teaspoon	2.5ml	Whole cloves
1/2 teaspoon	2.5ml	Ground turmeric

Recipe Instructions

Yield: About 10 pints *Cucumbers should be washed, and cut into 1-inch slices (cut off 1/16 inch from blossom end and discard).

Procedure: Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours. In 8-quart kettle, combine vinegar and mustard and mix well. Add salt, sugar, celery seed, mustard seed, cloves, turmeric. Bring to a boil. Drain vegetables and add to hot pickling solution. Cover and slowly bring to a boil. Drain vegetables but save pickling solution. Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace. Add pickling solution, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Mixed Vegetables in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min.

Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 ~ 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min.

Source:
[email protected] (Christi Wilson)

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