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Spiced Mixed Pickles

Western.Chefs's picture
Ingredients
  Cucumbers 4 Pound (Long Thin)
  Green peppers 3 Large
  Red peppers 3 Large
  Small onions 1 1⁄2 Pound
  Celery 1 Bunch (100 gm) (Medium Bunch)
  Cauliflower head 1 Small
  Cider vinegar 12 Cup (192 tbs)
  Sugar 6 Cup (96 tbs)
  Water 6 Cup (96 tbs)
  Turmeric 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Cup (4 tbs)
  Crushed red pepper 1 Teaspoon
Directions

1. Prepare jars and caps for processing
2. Cut unpeeled cucumbers into 1/4 inch-thick slices. Remove seeds and membrane from peppers; cut peppers into 1-inch chunks. Cut onions into 1/4 inch-thick slices. Cut celery into 3/4-inch pieces. Break cauliflower into flowerets. In large bowl, combine vegetables.
3. In 5-quart Dutch oven or heavy saucepot over high heat, heat vinegar, sugar, water, turmeric, salt, and crushed red pepper to boiling, stirring occasionally. Reduce heat to low; keep liquid simmering.
4. Pack vegetable mixture tightly into hot jars to 1/2 inch from top. Ladle hot liquid over vegetables to 1/4 inch from top. Close jars as manufacturer directs. Process jars in boiling-water bath 15 minutes; cool jars and test for airtight seal

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Servings: 
260

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