Extension > Food > Food Safety > Preserving and preparing > Vegetables and herbs > Pickled mixed vegetables
Pickled mixed vegetables
Recommended Processes
Boiling water bath
Pints, 10 minutes
Quarts, 15 minutes
Ingredients
- 4 lbs. of 4- to 5-inch pickling cucumbers, washed, and cut into 1-inch slices (cut off 1/16 inch from blossom end and discard)
- 2 lbs. peeled and quartered small onions
- 4 cups cut celery (1-inch pieces)
- 2 cups peeled and cut carrots (½-inch pieces)
- 2 cups cut sweet red peppers (½-inch pieces)
- 2 cups cauliflower flowerets
- 5 cups white vinegar (5%)
- ¼ cup prepared mustard
- ½ cup canning or pickling salt
- 3½ cups sugar
- 3 Tbsp. celery seed
- 2 Tbsp. mustard seed
- ½ tsp. whole cloves
- ½ tsp. ground turmeric
Yield: About 10 pints
Procedure
Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours. 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. Fill vegetables in sterile pint jars, or clean quarts, leaving a ½-inch headspace. Add pickling solution, leaving a ½-inch headspace. Adjust lids and process.
Reviewed by Suzanne Driessen, University of Minnesota Extension educator, 2010.
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