Pickles Preserves Vegetables
Last updated 6/12/2012 1:02:51 AM. Recipe ID 26511. Report a problem with this recipe.
Title: Mixed pickles
Categories: Preserves, Pickles, Vegetables
Yield: 6 Pints
3/4 c Pickling salt
4 qt Cold water
1 qt Small cucumbers; sliced
2 c Carrots, sliced
2 c Celery, sliced
2 c Small boiling onions
2 ea Sweet red peppers, cut into
-- 1/2" strips
1 sm Cauliflower, broken into
6 1/2 c Vinegar
2 c Sugar
1 ea Fresh hot red pepper,
-- sliced crosswise
1/4 c Mustard seeds
2 tb Celery seeds
Dissolve salt in water; pour over vegetables in a large crock or
plastic container. Cover and let stand in a cool place 12 to 18
hours. Drain well.
Combine vinegar, sugar, hot red pepper, and spices in a 10-quart Dutch
oven; bring to a boil, and boil 3 minutes. Add vegetables; reduce
heat, and simmer until thoroughly heated.
Pack into hot sterilized jars, leaving 1/4-inch headspace. Cover at
once with metal lids, and screw bands tight. Process in
boiling-water bath for 15 minutes.
"Southern Living" August, 1981 Posted by Jeff Pruett
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