Michigan State University Extension
Preserving Food Safely - 01600870
10/13/97

### PICKLED MIXED VEGETABLES

    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

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