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Mixed Pickles




Source of Recipe


marla


Recipe Introduction



Colors and flavors contrast pleasingly in this spicy mixed pickle that uses the bounty of the fall harvest.



List of Ingredients




Mixed Pickles


1 cup canning salt
4 qts. of water
8 to 10 small cucumbers, cut into 1/2 inch slices
2 cups peeled carrots, cut into 1/2 in pieces
2 cups celery, cut into 1/2 slices
2 sweet red or green peppers cut into wide strips
1 small cauliflower, broken into flowerets
2 cups (about 20 ) pearl onions, peeled
2 Tbs. mixed pickling spice
1 Tbs. curry powder
1 dried hot red pepper
2 cups sugar
61/2 cups distilled white vinegar


Recipe





Bring to a boil and boil 2 minutes. Drain and plunge into cold water. Drain and peel.

Dissolve salt into the water and pour over prepared vegetables in a bowl. Mix well Cover and let stand in a cool place for 12 to 18 hours. Drain thoroughly. Tie pickling spice in cheesecloth. Place in large kettle with curry powder dried hot pepper sugar and vinegar. Mix well. Bring to a boil and boil 3 minutes. Add vegetables and bring to a rolling boil again stirring. Remove spice bag. Pack boiling hot pickles in sterilized jars leaving 1/2 inch head space. If not enough liquid bring small amount of water and sugar to a boil and cover vegetables. Adjust caps and process in boiling water bath 15 minutes. Let stand a few weeks before eating.

Makes 7 pints

NOTE: I just use regular onions and spice in chunks and use allot as love them also I put 1 jalapeno pepper in each jar along with a banana pepper or what I have. I also love the garlic clove in it as well. I use the left over liquid in the jar when emptied of vegetables for hard boiled eggs

Sure Are good.

TIPS: to peel onions easily place in saucepan and cover with cold water.