Calico Pickles Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Cucumbers, 1 inch slices
2 1/2 cup: Carrots, 1 inch slices.
2 cup: Celery, 1 inch slices
2 cup: Onions, 1 inch cubes
2 cup: Sweet Red Pepper, 1 inch cubes
1 cup: Green Pepper, 1 inch cubes
1 medium: Head of Cauliflower, broken into florets, 6 cups
1 cup: Salt,
4 quart: Cold Water,
2 cup: Sugar,
1/4 cup: Mustard Seed,
2 tbsp: Celery Seed,
2 tbsp: Dried Whole Black Peppercorns,
1 tbsp: Dried Cilantro,
6 1/2 cup: Vinegar,
Directions:
Combine vegetables in a large bowl. Dissolve salt in water and pour
over vegetables. Soak for 15 to 18 hours in a cool place. Drain. In a
large kettle, mix sugar, spices, and vinegar. Bring to a boil and
boil for 3 to 4 minutes. Add vegetables and simmer 5 to 7 minutes.
Pack hot into eight pint jars, leaving 1/4 inch headspace. Remove air
bubbles. Adjust caps; process 15 minutes in boiling water bath.
Yield: 8 pints.
SOURCE: Bob Olsen, Grand Forks, ND, Reminisce Magazine Sept/Oct 92
SHARED BY: Jim Bodle 9/92
Source from luhu.jp
over vegetables. Soak for 15 to 18 hours in a cool place. Drain. In a
large kettle, mix sugar, spices, and vinegar. Bring to a boil and
boil for 3 to 4 minutes. Add vegetables and simmer 5 to 7 minutes.
Pack hot into eight pint jars, leaving 1/4 inch headspace. Remove air
bubbles. Adjust caps; process 15 minutes in boiling water bath.
Yield: 8 pints.
SOURCE: Bob Olsen, Grand Forks, ND, Reminisce Magazine Sept/Oct 92
SHARED BY: Jim Bodle 9/92
Source from luhu.jp
Tags
Pickles