Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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
