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Mixed Vegetable Pickles

southern.chef's picture
Mixed Vegetable Pickles is loved by many and a very tasty pickle. Mixed Vegetable Pickles gets its desired taste from vegetables mixed with sugar and pepper, flavored with vinegar. Mixed Vegetable Pickles is cherished by many around the world.
  Pickling salt 1 Cup (16 tbs)
  Cold water 4 Quart
  Sliced small cucumbers 1 Quart
  Sliced carrots 2 Cup (32 tbs)
  Sliced celery 2 Cup (32 tbs)
  Small boiling onions 2 Cup (32 tbs)
  Sweet red peppers 2 , cut into 1/2 inch strips
  Cauliflower 1 Small, broken into flowerets
  Vinegar 6 1⁄2 Cup (104 tbs)
  Sugar 2 Cup (32 tbs)
  Hot red pepper To Taste, sliced crosswise
  Mustard seeds 1⁄4 Cup (4 tbs)
  Celery seeds 2 Tablespoon

Dissolve salt in water; pour over vegetables (except hot red pepper) in a large crock or plastic container.
Cover and allow to stand in refrigerator 12 to 18 hours.
Drain well.
Combine vinegar, sugar, hot red pepper, and spices in a 10 quart Dutch oven; bring to a boil, and boil 3 minutes.
Add vegetables; reduce heat, and simmer until thoroughly heated.
Pack hot mixture into hot sterilized jars; fill with hot liquid, leaving 1/2 inch headspace.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in boiling water bath 15 minutes

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3024 Calories from Fat 243

% Daily Value*

Total Fat 29 g44.5%

Saturated Fat 2.3 g11.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2818.2 mg117.4%

Total Carbohydrates 615 g205%

Dietary Fiber 47.8 g191.3%

Sugars 477.9 g

Protein 51 g101.3%

Vitamin A 1018.2% Vitamin C 1095.8%

Calcium 165.3% Iron 154%

*Based on a 2000 Calorie diet

Mixed Vegetable Pickles Recipe