Pickled Products

Pickled Mixed Vegetables

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.

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