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Pickled Mixed Vegetables
Zutaten für 10  Menge anpassen
die Zutaten:
4 x ca. 450 gPickling cucumbers (4- to 5-inch)*
2 x ca. 450 gPeeled small onions quartered
4 TasseCut celery (1-inch pieces)
2 TassePeeled and cut carrots (1/2-inch pieces)
2 TasseCut sweet red peppers (1/2-inch pieces)
2 TasseCauliflower flowerets
5 TasseWhite vinegar (5 percent)
1/4 Tassemustard prepared
1/2 TasseCanning or pickling salt
3 1/2 Tassesugar
3 Esslöffelcelery seed
2 EsslöffelMustard seed
1/2 Teelöffelcloves whole
1/2 Teelöffelturmeric ground
die Zubereitung:

*Cucumbers should be washed, and cut into 1-inch slices (cut off 1/16 inch from blossom end and discard).

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, turmeric. Bring to a boil. Drain vegetables and add to hot pickling solution. Cover and slowly bring to a boil. Drain vegetables but save pickling solution. Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace. Add pickling solution, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Mixed Vegetables in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1, 000 ft: 5 min.

1, 001 - 6, 000 ft: 10 min.

Above 6, 000 ft: 15 min.

Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1, 000 ft: 10 min.

1, 001 - 6, 000 ft: 15 min.

Above 6, 000 ft: 20 min.

======================================================= === * Usda

courtesy of Karen Mintzias

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