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Mixed Pickles Recipe
|Cucumbers||1 1⁄4 Pound, cut into 1 -inch slices (4 Inch Pieces)|
|Pared carrot slices||2 Cup (32 tbs) (1 1/2 Inch Pieces)|
|Celery slices||2 Cup (32 tbs) (1 1/2 Inch Pieces)|
|Peeled pickling onions||2 Cup (32 tbs)|
|Sweet red peppers||2 , cut into wide strips|
|Cauliflowerets||3 Cup (48 tbs) (About 1 Small Head)|
|Hot red peppers||2 (Seeded And Cut Into Rings)|
|Canning salt||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Mustard seed||1⁄4 Cup (4 tbs)|
|Celery seed||2 Tablespoon|
|Vinegar||6 1⁄2 Cup (104 tbs)|
Serving size: Complete recipe
Calories 2906 Calories from Fat 238
% Daily Value*
Total Fat 28 g43.6%
Saturated Fat 2.1 g10.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 8392.3 mg349.7%
Total Carbohydrates 588 g196.1%
Dietary Fiber 39.3 g157.4%
Sugars 465.9 g
Protein 43 g86.2%
Vitamin A 1012.7% Vitamin C 911.3%
Calcium 142.5% Iron 142.7%
*Based on a 2000 Calorie diet
Pour over prepared vegetables.
Let stand 12 to 18 hours in a cool place.
Add spices and sugar to vinegar; boil 3 minutes.
Add vegetables; simmer for 5 minutes.
Pack hot into hot jars, leaving 1/4-inch head space.
Remove air bubbles.
Process 15 minutes in boiling water bath.