Side Pannel
Pickled Mixed Vegetables
Pickled Mixed Vegetables
- Recipe Submitted by ADMIN on 09/26/2007
Category: Canning, Vegetables
Ingredients List
- 4 lb Pickling cucumbers
- -- (4- to 5-inch)*
- 2 lb Peeled small onions
- -- quartered
- 4 c Cut celery (1-inch pieces)
- 2 c Peeled and cut carrots
- -- (1/2-inch pieces)
- 2 c Cut sweet red peppers
- -- (1/2-inch pieces)
- 2 c Cauliflower flowerets
- 5 c White vinegar (5 percent)
- 1/4 c Prepared mustard
- 1/2 c Canning or pickling salt
- 3 1/2 c Sugar
- 3 tb Celery seed
- 2 tb Mustard seed
- 1/2 ts Whole cloves
- 1/2 ts Ground turmeric
Directions
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.
*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.
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