Pickled Mixed Vegetables Recipe
Yield: 10 PintsRecipe by luhu.jp
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, (1/2-inch pieces)
2 cup: Cut sweet red peppers, (1/2-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,
Directions:
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
Source from luhu.jp
*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
Source from luhu.jp