Title: Mixed Pickles Sl
Categories: Preserve Pickle Vegetable Blank
Yield: 6 Pints

3/4	c	Pickling salt
4	qt	Cold water
1	qt	Sliced small cucumbers; ( 1-inch slices )
2	c	Sliced carrots; (1-1/2 inch slices)
2	c	Sliced celery; (1-1/2 inch slices)
2	c	Small boiling onions
2		Sweet red peppers; cut into 1/2-inch strips
1	sm	Cauliflower; broken into flowerets
6 1/2	c	Vinegar (5% acidity)
2	c	Sugar
1		Fresh hot red pepper; sliced crosswise
1/4	c	Mustard seeds
2	tb	Celery seeds

: Dissolve salt in water; pour over vegetables in a large crock or plastic container. Cover and let stand in a cool place 12 to 18 hours. Drain well. : Combine vinegar, sugar, hot red pepper, and spices in a 10-quart Dutch oven; bring to a boil, and boil 3 minutes. Add vegetables; reduce heat, and simmer until thoroughly heated. : Pack into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 15 minutes.

"Southern Living" August, 1981 Typos by Jeff Pruett

previous

next