Pickled Mixed Vegetables — NCHFP
Tested NCHFP boiling-water canning recipe for pickled mixed vegetables using 5% acidity vinegar and fixed tested proportions.
Ingredients
Pickled mixed vegetables
- 4 lb pickling cucumbers 4- to 5-inch cucumbers, washed and cut into 1-inch slices; remove 1/16 inch from blossom end
- 2 lb small onions peeled and quartered
- 4 cups celery cut into 1-inch pieces
- 2 cups carrots peeled and cut into 1/2-inch pieces
- 2 cups sweet red peppers cut into 1/2-inch pieces
- 2 cups cauliflower flowerets
- 5 cups white vinegar 5% acidity
- 1/4 cup prepared mustard
- 1/2 cup canning or pickling salt
- 3 1/2 cups sugar
- 3 tbsp celery seed
- 2 tbsp mustard seed
- 1/2 tsp whole cloves
- 1/2 tsp ground turmeric
Equipment
- 1 Boiling-water canner For tested hot-pack processing.
- 5–10 Canning jars About 10 pints or equivalent permitted quart capacity.
- 5–10 Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Combine the prepared vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.
- In an 8-quart kettle, combine the 5% acidity vinegar and prepared mustard. Mix well. Add salt, sugar, celery seed, mustard seed, cloves, and turmeric; bring to a boil.
- Drain the chilled vegetables and add them to the hot pickling solution. Cover and slowly bring to a boil.
- Drain the vegetables, reserving the pickling solution. Fill vegetables into hot sterile pint jars, or hot clean quart jars, leaving 1/2-inch headspace. Add hot pickling solution, maintaining 1/2-inch headspace. Remove air bubbles, adjust headspace, wipe rims, and apply lids.
- Process hot-pack pints in a boiling-water canner for 5 minutes at 0–1,000 ft, 10 minutes at 1,001–6,000 ft, or 15 minutes above 6,000 ft.
- For quarts, process 10 minutes at 0–1,000 ft, 15 minutes at 1,001–6,000 ft, or 20 minutes above 6,000 ft.
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Recipe Notes
Safety: Use white vinegar labeled 5% acidity and do not alter the tested vinegar-to-food proportions. Follow the tested hot-pack procedure, 1/2-inch headspace, jar size, processing time, and altitude adjustment.
Exact source: https://nchfp.uga.edu/how/pickle/vegetable-pickles/pickled-mixed-vegetables/