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Quick Confetti Pickles

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"A beautiful pickle of cucumber, squash, and radishes, glowing with color and a bright lemony taste."

List of Ingredients

â—¦ 1 English cucumber (about 1 ½ pounds)
â—¦ 1 medium-size yellow squash (about 7 ½ ounces)
â—¦ ¼ cup Ball® Salt for Pickling & Preserving, divided
â—¦ 2 (7-ounce) pink, purple, or red icicle radishes, or 10 standard-size radishes
â—¦ 1 long, slender carrot (about 2 ½ ounces), peeled
â—¦ 2 cups water
â—¦ 1 cup apple cider vinegar (5% acidity)
â—¦ ¼ cup sugar
â—¦ 2 tablespoons lemon juice
â—¦ 1 teaspoon dill seeds
â—¦ 6 dill sprigs
â—¦ Ball® Pickle Crisp (optional)



Recipe

Wash vegetables. Score cucumber and squash lengthwise with a fork, leaving furrows in the peel on all sides. (This makes scalloped edges when vegetables are sliced.) Trim stem and blossom ends of cucumber and squash; cut into â…›-inch slices. Place in a colander in sink; sprinkle with 2 tablespoons salt, and toss gently. Let drain 30 minutes.

Meanwhile, cut radishes and carrot into â…›-inch-thick slices; add to drained cucumber and squash, tossing well.

Bring water, next 4 ingredients, and remaining 2 tablespoons salt to a boil in a 1 ½-quart stainless steel or enameled saucepan over medium-high heat, stirring until sugar and salt dissolve. Reduce heat to low, and simmer while filling jars.

Place 2 dill sprigs in a hot jar. Pack vegetables tightly in jar, leaving ½ inch headspace. Ladle hot pickling liquid over vegetables, leaving ½-inch headspace. Add â…› teaspoon Ball® Pickle Crisp to jar, if desired. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Makes about 3 (1-pint) jars



• Simple Switch:
You can mix up the assortment and quantity of vegetables, using more carrots, zucchini squash, tiny pickling cucumbers, or hakurei turnips.