Mixed Pickles

Mixed pickles are a favorite in most homes.  There are many variations and can be made with your favorite veggies.  This recipe is from the NCHFP.

Ingredients Needed:  Yields 10 Pints.

• 4 lbs of 4- to 5-inch pickling cucumbers, washed, and cut into 1-inch slices (cut off 1/16 inch from blossom end and discard)
• 2 lbs peeled and quartered small onions
• 4 cups cut celery (1-inch pieces)
• 2 cups peeled and cut carrots (1/2-inch pieces)
• 2 cups cut sweet red peppers (1/2-inch pieces)
• 2 cups cauliflower flowerets
• 5 cups white vinegar (5 percent)
• 1/4 cup prepared mustard
• 1/2 cup canning or pickling salt
• 3-1/2 cups sugar
• 3 tbsp celery seed
• 2 tbsp mustard seed
• 1/2 tsp whole cloves
• 1/2 tsp ground turmeric

1. Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours. 
2. In 8-quart kettle, combine vinegar and mustard and mix well. 
3. Add salt, sugar, celery seed, mustard seed, cloves, turmeric. Bring to a boil. 
4. Drain vegetables and add to hot pickling solution. Cover and slowly bring to a boil. 
5. Drain vegetables but save pickling solution.
6. Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch head-space. Remove air bubbles.
7. Add pickling solution, leaving 1/2-inch head-space.
8. Wipe rims with a paper towel dipped in vinegar
9. Put on lids and rings and tighten finger tight.
10. Process in a boiling water bath according to chart.

Recommended process time for Pickled Mixed Vegetables in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Pints	5 min	10	15
	Quarts	10	15	20