Mixed Vegetable Pickles Floridian Recipe
Ingredients
| Cucumbers | 2 Large | |
| Florida green cabbage - 2 1/2 cups, cut in 1/2-inch slices | ||
| Onions - 1 1/2 cups, cut in 1-inch pieces | ||
| Florida sweet red or green peppers - 1 cup, cut in 1-inch squares | ||
| Florida carrots - 1 cup, cut in 1/4-inch slices | ||
| Florida celery - 1 cup, cut in 1/4-inch slices | ||
| Powdered mustard - 1 1/2 tablespoons | ||
| Mustard seeds | 1 1/2 Tablespoon | |
| Celery seeds | 1 1/2 Tablespoon | |
| Turmeric | 3/4 Teaspoon | |
| Water | 1 1/4 Cup (16 tbs) | |
| Cider vinegar | 1 Cup (16 tbs) | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| Salt | 1/4 Cup (16 tbs) | |
Directions
GETTING READY
1) Peel the cucumbers and cut in halves (lengthwise). Take a teaspoon and scoop out the seeds. Cut in thirds lengthwise and then in 1-inch lengths (makes 2 cups).
2) Take a large bowl and combine cucumbers with cabbage, peppers and onions. Add salt and toss to coat evenly. Set aside for 3 hours.
3) Place the vegetables in a colander and rinse nicely with water. Set aside to drain.
4) Mix carrots and celery. Set aside.
MAKING
5) Take a large saucepot and pour water in it. Add sugar, vinegar, mustard, mustard seeds, turmeric and celery seeds in it. Bring the mixture to a boil.
6) Reduce heat and add the vegetables. Simmer, uncovered, for about 5 minutes.
7) Fill the vegetables and liquid in 7 (1/2-pint) canning jars leaving 1/4-inch head space. Secure the lids tightly. Process the jars in boiling water bath for 10 minutes or according to manufacturer-€™s directions.
8) Refrigerate in a covered container, if desired.
SERVING
9) Serve with lunch or dinner and enjoy!
1) Peel the cucumbers and cut in halves (lengthwise). Take a teaspoon and scoop out the seeds. Cut in thirds lengthwise and then in 1-inch lengths (makes 2 cups).
2) Take a large bowl and combine cucumbers with cabbage, peppers and onions. Add salt and toss to coat evenly. Set aside for 3 hours.
3) Place the vegetables in a colander and rinse nicely with water. Set aside to drain.
4) Mix carrots and celery. Set aside.
MAKING
5) Take a large saucepot and pour water in it. Add sugar, vinegar, mustard, mustard seeds, turmeric and celery seeds in it. Bring the mixture to a boil.
6) Reduce heat and add the vegetables. Simmer, uncovered, for about 5 minutes.
7) Fill the vegetables and liquid in 7 (1/2-pint) canning jars leaving 1/4-inch head space. Secure the lids tightly. Process the jars in boiling water bath for 10 minutes or according to manufacturer-€™s directions.
8) Refrigerate in a covered container, if desired.
SERVING
9) Serve with lunch or dinner and enjoy!
Chef
