Yield
Makes 5 to 7 pints

Prep and Cook Time: about 1 1/2 hours, plus at least 12 hours to brine vegetables. Notes: Stephanie Baldwin has fond memories of making these pickles growing up in New Zealand. She uses a mix of vegetables, incorporating 2 cups each of the following: pickling cucumbers sliced 1/4 inch thick; celery sliced 1/4 inch thick; green beans cut into 1/2-inch lengths; coarsely chopped bell peppers; coarsely chopped cauliflower; and shredded cabbage.

How to Make It

Step 1

In a large bowl (at least 6 qt.), combine vegetables, onions, salt, and 2 1/2 quarts water. Cover and chill at least 12 hours or up to 24 hours. Drain, rinse well, and drain again.

Step 2

Follow steps 1 through 4 of Canning Instructions, using six pint-size jars (seven if using all cucumbers).

Step 3

In an 8- to 10-quart pan over high heat, bring vinegar, sugar, mustard seeds, celery seeds, and turmeric to a boil, stirring often. Add vegetable mixture, cover, and return to a boil; reduce heat and simmer, stirring occasionally, until onions are limp, about 2 minutes.

Step 4

Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch headspace in each jar; be sure liquid covers vegetables (discard any leftover liquid). Bring water in canner to 180°-185° and process for 30 minutes.

Step 5

Note: Nutritional analysis is per 1/4 cup drained.

You May Like

Ratings & Reviews