| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Canning, Vegetables |
10 |
Pints |
INGREDIENTS
| 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 |
|
|
1,001 – 6,000 ft: 10 min. |
|
|
Above 6,000 ft: 15 min. |
|
|
1,001 – 6,000 ft: 15 min. |
|
|
Above 6,000 ft: 20 min. |
INSTRUCTIONS
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.
Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 -
1,000 ft: 10 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Do you want to know the master planner? God!”