Pickled Garden Mix

Gather

Ingredients

• 4 lb pickling cucumbers, cut into 1-inch slices
• 2 lb small onions, quartered
• 4 cups celery, cut into 1-inch pieces
• 2 cups peeled carrots, cut into ½-inch pieces
• 2 cups red bell pepper, cut into ½-inch pieces
• 2 cups cauliflower florets
• 5 cups white vinegar (5% acidity)
• ¼ cup prepared mustard
• ½ cup canning salt
• 3½ cups sugar
• 3 tbsp celery seed
• 2 tbsp mustard seed
• ½ tsp ground cloves
• ½ tsp ground turmeric

Preserve

Instructions

1. 01

   Wash and prepare vegetables. Cover with 2 inches of crushed ice and refrigerate 3–4 hours; drain thoroughly.

2. 02

   Combine vinegar, mustard, salt, sugar, celery seed, mustard seed, cloves, and turmeric; bring to a boil.

3. 03

   Add drained vegetables and slowly return to a boil.

4. 04

   Drain vegetables while reserving the hot pickling liquid. Pack vegetables into hot jars and cover with liquid, leaving ½-inch headspace.

5. 05

   In a boiling-water canner, remove bubbles, wipe rims, and apply lids. Process pints for 5 minutes (base time). For quarts, use 10, 15, or 20 minutes respectively.
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