Free Recipe Pickled Mixed Vegetables
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Pickled Mixed Vegetables Recipe
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
Pickled Mixed Vegetables Preparation
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. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 10
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