Spiced Mixed Pickles Recipe

Summary

CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Cucumbers4 Pound (Long Thin)
 Green peppers3 Large
 Red peppers3 Large
 Small onions1 1⁄2 Pound
 Celery1 Bunch (100 gm) (Medium Bunch)
 Cauliflower head1 Small
 Cider vinegar12 Cup (192 tbs)
 Sugar6 Cup (96 tbs)
 Water6 Cup (96 tbs)
 Turmeric1⁄3 Cup (5.33 tbs)
 Salt1⁄4 Cup (4 tbs)
 Crushed red pepper1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 6442 Calories from Fat 74

% Daily Value*

Total Fat 9 g13.2%

Saturated Fat 2.4 g12.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 23853.8 mg993.9%

Total Carbohydrates 1496 g498.7%

Dietary Fiber 50.3 g201.2%

Sugars 1310.5 g

Protein 43 g86.6%

Vitamin A 326.7% Vitamin C 2108.5%

Calcium 99.6% Iron 184.8%

*Based on a 2000 Calorie diet

Directions

1. Prepare jars and caps for processing
2. Cut unpeeled cucumbers into 1/4 inch-thick slices. Remove seeds and membrane from peppers; cut peppers into 1-inch chunks. Cut onions into 1/4 inch-thick slices. Cut celery into 3/4-inch pieces. Break cauliflower into flowerets. In large bowl, combine vegetables.
3. In 5-quart Dutch oven or heavy saucepot over high heat, heat vinegar, sugar, water, turmeric, salt, and crushed red pepper to boiling, stirring occasionally. Reduce heat to low; keep liquid simmering.
4. Pack vegetable mixture tightly into hot jars to 1/2 inch from top. Ladle hot liquid over vegetables to 1/4 inch from top. Close jars as manufacturer directs. Process jars in boiling-water bath 15 minutes; cool jars and test for airtight seal
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