Mixed Vegetable Pickles

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1 quart sliced small cucumbers (1-inch slices)
  • 2 cups sliced carrots
  • (1 1/2-inch slices)
  • 2 cups sliced celery (1 1/2-inch slices)
  • 2 cups small whole pickling onions
  • 2 sweet red peppers, cut into 1/3-inch strips
  • 1 small cauliflower, broken into flowerets
  • 1 cup salt
  • 1 gallon cold water
  • 6 1/2 cups white vinegar
  • 2 cups sugar
  • 1 fresh hot red pepper, sliced crosswise
  • 1/4 cup mustard seeds
  • 2 tablespoons celery seeds

Preparation

  1. Combine cucumber, carrot, celery, onions, sweet red pepper, and cauliflower in a large glass, ceramic, or stainless steel container. Dissolve salt in water; pour over vegetable mixture. Cover and let stand in a cool place 12 hours. Rinse and drain 3 times.
  2. Combine vinegar, sugar, hot red pepper, and mustard and celery seeds in a stainless steel stockpot. Bring to a boil; boil 3 minutes, stirring until sugar dissolves. Add vegetables. Reduce heat; simmer, stirring gently several times, until thoroughly heated.
  3. Pack vegetables into hot sterilized jars; cover with syrup, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.
  4. Note: The spices may be tied in a cheesecloth bag and discarded before packing into jars.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mixed Vegetable Pickles Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy