• Prep Time:
  • Cooking Time:
  • Serves: 10 Pints

Pickled Mixed Vegetables

  • Recipe Submitted by on

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.



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