Skip to Main navigation Skip to Left navigation Skip to Main content Skip to Footer

University of Minnesota Extension
www.extension.umn.edu
612-624-1222
We're looking for your feedback on the Extension website. Please take our survey.

Extension > Food > Food Safety > Preserving and Preparing > Vegetables and Herbs > Pickled Mixed Vegetables

Print Icon Email Icon Share Icon

Vegetables and Herbs

Pickled Mixed Vegetables

William Schafer

Processing Method

Boiling water bath
Pints: 10 minutes
Quarts: 15 minutes

Ingredients

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 15 minutes in a boiling water bath.

Source: Pickled Mixed Vegetables. National Center for Home Food Preservation

Reviewed by Suzanne Driessen 2014

  • © Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy