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.
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- Calories: 57
- Calories from fat: 1.6%
- Protein: 0.6g
- Fat: 0.1g
- Saturated fat: 0.0g
- Carbohydrate: 14g
- Fiber: 0.8g
- Sodium: 293mg
- Cholesterol: 0.0mg
- 3 quarts sliced or chopped vegetables (a mix, or all pickling cucumbers; see notes)
- 2 1/4 pounds onions (about 4), peeled, halved lengthwise, and thinly sliced crosswise
- 1/2 cup salt
- Canning Instructions
- 1 quart distilled white vinegar
- 2 1/2 cups sugar
- 1 tablespoon mustard seeds
- 2 teaspoons celery seeds
- 2 teaspoons ground dried turmeric
- 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.
- 2. Follow steps 1 through 4 of Canning Instructions, using six pint-size jars (seven if using all cucumbers).
- 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.
- 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.
- Note: Nutritional analysis is per 1/4 cup drained.
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