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 process.
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.
RECOMMENDED PROCESS TIMES FOR PICKLED MIXED VEGETABLES IN A BOILING-WATER CANNER
Process Times at Altitudes of
Style 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