Pickled mixed vegetables Recipe

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Pickled mixed vegetables

Artist:	_	Yield:	10
Categories:	Canned, Vegetables	Rating:	0
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Ingredients:

4	lbs	Pickling cucumbers
		-- (4- to 5-inch)*
2	lbs	Peeled small onions
		-- quartered
4	cup	Cut celery (1-inch pieces)
2	cup	Peeled and cut carrots
		-- (?inch pieces)
2	cup	Cut sweet red peppers
		-- (?inch pieces)
2	cup	Cauliflower flowerets
5	cup	White vinegar (5 percent)
1/4	cup	Prepared mustard
1/2	cup	Canning or pickling salt
3 1/2	cup	Sugar
3	tbsp	Celery seed
2	tbsp	Mustard seed
1/2	tsp	Whole cloves
1/2	tsp	Ground turmeric

Procedures:

1	Yield: about 10 pints *cucumbers should be washed, and cut into 1-inch slices (cut off 1/16 inch from blossom end and discard).
2	Procedure: combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.
3	In 8-quart kettle, combine vinegar and mustard and mix well.
4	Add salt, sugar, celery seed, mustard seed, cloves, turmeric.
5	Bring to a boil.
6	Drain vegetables and add to hot pickling solution.
7	Cover and slowly bring to a boil.
8	Drain vegetables but save pickling solution.
9	Fill vegetables in sterile pint jars, or clean quarts, leaving ?inch headspace.
10	Add pickling solution, leaving ?inch headspace.
11	Adjust lids and process according to the recommendations in table Table Recommended process time for pickled mixed vegetables in a boiling-water canner.
12	Style of pack: hot.
13	Jar size: pints.
14	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.
15	Jar size: quarts.
16	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.
17	539 (rev.
18	1994) *