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

Vegetables and Herbs

Pickled Mixed Vegetables

William Schafer, Food Technologist — Department of Food Science and Nutrition

Reviewed 2010 by Deb Botzek-Linn, Extension Educator — Food Safety.

Recommended Processes

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.

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