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Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Pickling cucumbers - - (4- to 5-inch)*

  2. 2 lbs 908g / 32oz Peeled small onions - - quartered

  3. 4 cups 440g / 15oz Cut celery - (1-inch pieces)

  4. 2 cups 220g / 7.8oz Peeled and cut carrots - - (1/2-inch pieces)

  5. 2 cups 474ml Cut sweet red peppers - - (1/2-inch pieces)

  6. 2 cups 292g / 10oz Cauliflower flowerets

  7. 5 cups 1185ml White vinegar - (5 percent)

  8. 1/4 cup 59ml Prepared mustard

  9. 1/2 cup 118ml Canning or pickling salt

  10. 3 1/2 cups 693g / 24oz Sugar

  11. 3 tablespoons 45ml Celery seed

  12. 2 tablespoons 30ml Mustard seed

  13. 1/2 teaspoon 2 1/2ml Whole cloves

  14. 1/2 teaspoon 2 1/2ml Ground turmeric

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min.

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