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Mixed Vegetable Pickles Recipe
|Pickling salt||1 Cup (16 tbs)|
|Cold water||4 Quart|
|Sliced small cucumbers||1 Quart|
|Sliced carrots||2 Cup (32 tbs)|
|Sliced celery||2 Cup (32 tbs)|
|Small boiling onions||2 Cup (32 tbs)|
|Sweet red peppers||2 , cut into 1/2 inch strips|
|Cauliflower||1 Small, broken into flowerets|
|Vinegar||6 1⁄2 Cup (104 tbs)|
|Sugar||2 Cup (32 tbs)|
|Hot red pepper||To Taste, sliced crosswise|
|Mustard seeds||1⁄4 Cup (4 tbs)|
|Celery seeds||2 Tablespoon|
Serving size: Complete recipe
Calories 3883 Calories from Fat 234
% Daily Value*
Total Fat 28 g42.9%
Saturated Fat 1.9 g9.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 7804.7 mg325.2%
Total Carbohydrates 814 g271.4%
Dietary Fiber 43.1 g172.4%
Sugars 595.5 g
Protein 44 g89%
Vitamin A 998.3% Vitamin C 1051.7%
Calcium 150.2% Iron 139.2%
*Based on a 2000 Calorie diet
Cover and allow to stand in refrigerator 12 to 18 hours.
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.
Pack hot mixture into hot sterilized jars; fill with hot liquid, leaving 1/2 inch headspace.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in boiling water bath 15 minutes