Email to Cat      

Pickled Mixed Vegetables

Source of Recipe


Texas Cooperative Extension






List of Ingredients



• 4 lbs. of 4- to 5-inch pickling cucumbers, washed and cut into 1-inch slices (cut 1/16-inch off blossom end, and discard)
  
• 2 lbs. peeled and quartered small onions
  
• 4 cups cut celery (1-inch pieces)
  
• 2 cups peeled and cut carrots (1/2-inch pieces)
  
• 2 cups sweet red peppers (1/2-inch pieces)
  
• 2 cups cauliflower flowerets
  
• 5 cups white vinegar ( 5% )
  
• 1/4 cup prepared mustard
  
• 1/2 cup canning or pickling salt
  
• 3-1/2 cups sugar
  
• 3 Tbsp celery seed
  
• 2 Tbsp mustard seed
  
• 1/2 tsp whole cloves
  
• 1/2 tsp ground turmeric
  






Instructions



1. Combine vegetables. Cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.
   
   
2. In an 8-quart kettle, combine vinegar and mustard and mix well. Add salt, sugar, celery seed, mustard seed, cloves and turmeric. Bring to a boil. Drain vegetables and add to hot pickling solution. Cover and slowly bring to boil. Drain vegetables, but save pickling solution.
   
   
3. Put vegetables in sterile pint jars or clean quarts, leaving 1/2-inch of space at the top. Adjust lids and process in a boiling water canner: 5 minutes for pints, 10 minutes for quarts. (At 1,001 to 6,000 feet, process 10 minutes for pints, 15 minutes for quarts; above 6,000 feet, process 15 minutes for pints, 20 minutes for quarts.)
   
   Makes about 10 pints.