Title: Pickled Mixed Vegetables
Categories: Canning Vegetable
Yield: 10 Pints

4	lb	Pickling cucumbers - (4- to 5-inch)*
2	lb	Peeled small onions - quartered
4	c	Cut celery (1-inch pieces)
2	c	Peeled and cut carrots - (1/2-inch pieces)
2	c	Cut sweet red peppers - (1/2-inch pieces)
2	c	Cauliflower flowerets
5	c	White vinegar (5 percent)
1/4	c	Prepared mustard
1/2	c	Canning or pickling salt
3 1/2	c	Sugar
3	tb	Celery seed
2	tb	Mustard seed
1/2	ts	Whole cloves
1/2	ts	Ground turmeric

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

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