Mixed Pickles Recipe
Yield: 6 PintsRecipe by luhu.jp
Ingredients:
3/4 cup: Pickling salt,
4 quart: Cold water,
1 quart: Small cucumbers, sliced
2 cup: Carrots, sliced
2 cup: Celery, sliced
2 cup: Small boiling onions,
2 each: Sweet red peppers, cut into, 1/2" strips
1 small: Cauliflower, broken into, florets
6 1/2 cup: Vinegar,
2 cup: Sugar,
1 each: Fresh hot red pepper,, sliced crosswise
1/4 cup: Mustard seeds,
2 tbsp: Celery seeds,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp