Pickled Mixed Vegetables Recipe

Name: Pickled Mixed Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds cucumbers pickling, (4-5 inch)*; 2 pounds onions small, peeled, quartered; 4 cups celery cut 1-inch pieces; 2 cups carrots peeled and cut 1/2 inch pieces; 2 cups sweet red bell peppers cut 1/2 inch pieces; 2 cups cauliflower florets flowerets; 5 cups vinegar white (5 percent); 1/4 cup prepared mustard; 1/2 cup salt canning or pickling; 3 1/2 cups sugar; 3 tablespoons celery seeds; 2 tablespoons mustard seeds; 1/2 teaspoon cloves, whole; 1/2 teaspoon turmeric ground

Servings: persons

4 pounds cucumbers pickling, (4-5 inch)*
2 pounds onions small, peeled, quartered
4 cups celery cut 1-inch pieces
2 cups carrots peeled and cut 1/2 inch pieces
2 cups sweet red bell peppers cut 1/2 inch pieces
2 cups cauliflower florets flowerets
5 cups vinegar white (5 percent)
1/4 cup prepared mustard
1/2 cup salt canning or pickling
3 1/2 cups sugar
3 tablespoons celery seeds
2 tablespoons mustard seeds
1/2 teaspoon cloves, whole
1/2 teaspoon turmeric ground

1
*Cucumbers should be washed, and cut into 1-inch slices (cut off 1/16 inch from blossom end and discard).
2
Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.
3
In 8-quart kettle, combine vinegar and mustard and mix well.
4
Add salt, sugar, celery seed, mustard seed, cloves, turmeric.
5
Bring to a boil.
6
Drain vegetables and add to hot pickling solution.
7
Cover and slowly bring to a boil.
8
Drain vegetables but save pickling solution.
9
Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace.
10
Add pickling solution, leaving 1/2-inch headspace.
11
Adjust lids and process.

1068

kcal

Calories

Fat

248

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: 4 pounds cucumbers pickling, (4-5 inch)*, 2 pounds onions small, peeled, quartered, 4 cups celery cut 1-inch pieces, 2 cups carrots peeled and cut 1/2 inch pieces, and more.

Yes, Pickled Mixed Vegetables 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.

Pickled Mixed Vegetables

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