Title: Calico Pickles
Categories: Pickle
Yield: 6 Servings

4	c	Cucumbers, 1 inch slices
2 1/2	c	Carrots, 1 inch slices.
2	c	Celery, 1 inch slices
2	c	Onions, 1 inch cubes
2	c	Sweet Red Pepper, 1 inch cubes
1	c	Green Pepper, 1 inch cubes
1	md	Head of Cauliflower, broken into florets (6 cups)
1	c	Salt
4	qt	Cold Water
2	c	Sugar
1/4	c	Mustard Seed
2	tb	Celery Seed
2	tb	Dried Whole Black Peppercorns
1	tb	Dried Cilantro
6 1/2	c	Vinegar

Combine vegetables in a large bowl. Dissolve salt in water and pour over vegetables. Soak for 15 to 18 hours in a cool place. Drain. In a large kettle, mix sugar, spices, and vinegar. Bring to a boil and boil for 3 to 4 minutes. Add vegetables and simmer 5 to 7 minutes. Pack hot into eight pint jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust caps; process 15 minutes in boiling water bath. Yield: 8 pints.

SOURCE: Bob Olsen, Grand Forks, ND, Reminisce Magazine Sept/Oct 92 SHARED BY: Jim Bodle 9/92

previous

next