Michigan State University Extension
Preserving Food Safely - 01600870


4 lb. of 4- to 5-inch pickling cucumbers, washed, and       
      cut into l-inch slices (cut off l/l6 inch from        
      blossom end and discard)                              
2 lb. peeled and quartered small onions                     
4 cups cut celery (l-inch pieces)                           
2 cups peeled and cut carrots (l/2-inch pieces)             
2 cups cut sweet red peppers (l/2-inch pieces)              
2 cups cauliflower flowerets                                
5 cups white vinegar (5% acidity)                           
l/4 cup prepared mustard                                    
l/2 cup canning or pickling salt                            
3-l/2 cups sugar                                            
3 tbsp. celery seed                                         
2 tbsp. mustard seed                                        
l/2 tsp. whole cloves                                       
l/2 tsp. ground turmeric                                    

     YIELD:  About 10 pints                                 

     PROCEDURE:  Combine vegetables, cover with 2 inches  of
cubed  or crushed ice, and refrigerate 3 to 4 hours.  In  8-
quart kettle, combine vinegar and mustard and mix well.  Add
salt, sugar, celery seed, mustard seed, cloves  and tumeric.
Bring  to a boil.  Drain vegetables and add to hot  pickling
solution.  Cover and slowly bring to boil.  Drain vegetables
but save pickling solution.  Fill vegetables in hot, sterile
pint jars (see directions below for  sterilizing  jars),  or
clean  quarts,  leaving  l/2-inch  headspace.   Add pickling
solution, leaving   l/2-inch  headspace.   Adjust  lids  and

Sterilization of Empty Jars                                 

     To sterilize empty jars, place them right  side  up  on
the  rack  in  a  boiling-water canner.  Fill the canner and
jars  with  hot (not boiling) water to 1 inch above the tops
of the  jars.  Boil  10  minutes at altitudes of  less  than
1,000  feet.  At  higher   elevations,   boil  1  additional
minute for each additional 1,000 feet elevation.  Remove and
drain hot sterilized jars one at a time as filled.          


                   Process Times at Altitudes of            

of       Jar      0-         1001-             6001-        
Pack     Size     1000 ft.   6000 ft.          8000 ft.     

Hot      Pints    5 min.     10 min.           15 min.      
Hot      Quarts   l0         l5                20           

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