Mixed Pickles

(from Lucianolinda’s recipe box)

Source: Home Canning cookbook

Categories: pickles

Ingredients

  • 3/4 cup pickling salt
  • 4 quarts cold water
  • 1 quart sliced small cucumbers (1-inch slices)
  • 2 cups sliced carrots (1 1/2 inch slices)
  • 2 cups small boiled onions
  • 2 sweet red peppers, cut into 1/2-inch strips)
  • 1 small cauliflower, broken into flowerets
  • 6 1/2 cups vinegar (5% acidity)
  • 2 cups sugar
  • 1 fresh hot red pepper, sliced crosswise
  • 1/4 cup mustard seeds
  • 2 Tbsp. celery seeds

Directions

  1. Dissolve salt in water; pour over vegetables in a large crock or plastic container. Cover and let stand in a cool place 12 to 18 hours. Drain well.
  2. 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.
  3. Pack into hot sterilized jars, leaving 1/4- inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling water bath for 15 minutes.

  4. makes about 6 pints

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