Mixed Vegetable Pickles Recipe

Name: Mixed Vegetable Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart sliced small cucumbers (1-inch slices); 2 cups sliced carrots; (1 1/2-inch slices); 2 cups sliced celery (1 1/2-inch slices); 2 cups small whole pickling onions; 2 sweet red peppers, cut into 1/3-inch strips; 1 small cauliflower, broken into flowerets; 1 cup salt; 1 gallon cold water; 6 1/2 cups white vinegar; 2 cups sugar; 1 fresh hot red pepper, sliced crosswise; 1/4 cup mustard seeds; 2 tablespoons celery seeds

Servings: persons

1 quart sliced small cucumbers (1-inch slices)
2 cups sliced carrots
(1 1/2-inch slices)
2 cups sliced celery (1 1/2-inch slices)
2 cups small whole pickling onions
2 sweet red peppers, cut into 1/3-inch strips
1 small cauliflower, broken into flowerets
1 cup salt
1 gallon cold water
6 1/2 cups white vinegar
2 cups sugar
1 fresh hot red pepper, sliced crosswise
1/4 cup mustard seeds
2 tablespoons celery seeds

1
Combine cucumber, carrot, celery, onions, sweet red pepper, and cauliflower in a large glass, ceramic, or stainless steel container. Dissolve salt in water; pour over vegetable mixture. Cover and let stand in a cool place 12 hours. Rinse and drain 3 times.
2
Combine vinegar, sugar, hot red pepper, and mustard and celery seeds in a stainless steel stockpot. Bring to a boil; boil 3 minutes, stirring until sugar dissolves. Add vegetables. Reduce heat; simmer, stirring gently several times, until thoroughly heated.
3
Pack vegetables into hot sterilized jars; cover with syrup, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.
4
Note: The spices may be tied in a cheesecloth bag and discarded before packing into jars.

616

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 quart sliced small cucumbers (1-inch slices), 2 cups sliced carrots, (1 1/2-inch slices), 2 cups sliced celery (1 1/2-inch slices), and more.

Yes, Mixed Vegetable Pickles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mixed Vegetable Pickles

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