Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
Read the complete card before starting and follow every source-specific step.
Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Mrs. Wages® White Ribbon Quick Pickled Vegetables — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Mrs. Wages® White Ribbon Quick Pickled Vegetables — Mrs. Wages
Ingredients
- 1 large bag California Blend vegetables (in your freezer section)
- 12 pearl onions
- 1 red, orange or green sweet pepper cut into chunks
- 1 stalk celery cut into chunks
- 3 1/3 cups vinegar (I divide the vinegar to 1/2 cider vinegar to 1/2 white vinegar)
- 7 1/3 cups water
- 1 package Mrs. Wages® Kosher Dill Pickle Mix
- Hot red pepper flakes
- Garlic Cloves
- Pepper corns
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- Wash and sterilize pint jars. Remove vegies from the freezer and place in a bowl while jars are sterilizing. Chunk Peppers and celery and add to vegetables along with pearl onions. Toss vegetables to mix. Heat Mrs. Wages® mix, water and vinegar to a boil over medium heat.
- To each jar, add 1/8 teaspoon each red pepper flakes and whole black pepper corns and one clove of garlic. Fill jars with vegetables and ladle hot liquid over them, leaving 1/2-inch headspace. Seal with hot sterilized lids. Place in a hot water bath and process for 5 minutes.
- Processing: As published by Mrs. Wages: "hot water bath and process for 5 minutes" (boiling water bath canner) - 5 minutes.
Recipe Notes
Private Notes
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Cool, verify seals, label, and store correctly.
Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.