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Pickled Mixed Vegetables
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2 lbs. pickling cucumbers, washed, and cut into 1/2-inch slices
1 lbs. peeled and quartered small onions
2 c. celery, cut into 1-inch pieces
1 c. peeled carrots, cut into 1/2-inch pieces)
1 c. sweet red peppers, seeded and cut into1/2-inch pieces
1 c. cauliflower flowerets
2 1/2 c. white vinegar (5%)
2 tbsp. prepared mustard
1/4 c. canning or pickling salt
1 3/4 c. sugar
1 1/2 tbsp. celery seed
1 tbsp. mustard seed
1/4 tsp. whole cloves
1/4 tsp. ground turmeric
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In a large bowl combine all vegetables. Cover vegetables with 2-inches of ice and refrigerate overnight. Combine the vinegar and prepared mustard in a 4-quart pot. Stir in salt, sugar, celery seed, mustard seed, cloves and turmeric; bring to a boil. Drain water off of vegetables and stir into pickling solution. Cover and slowly bring to a boil. Drain vegetables reserving pickling solution. Fill sterile jars with vegetables. Add pickling solution, leaving a 1/2-inch headspace. Place hot lids on jars and apply screw bands. Process jars in boiling water canner; pint jars for 10 minutes and quart jars for 15 minutes. Makes 5 pints. |
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