Quantity: 10 pints

Jar size: Pints or Quarats

Ingredients:

4 lbs of 4- to 5-inch pickling cucumbers, washed, and cut into 1-inch slices (cut off 1/16 inch from blossom end and discard)
2 lbs peeled and quartered small onions
4 cups cut celery (1-inch pieces)
2 cups peeled and cut carrots (1/2-inch pieces)
2 cups cut sweet red peppers (1/2-inch pieces)
2 cups cauliflower flowerets
5 cups white vinegar (5 percent)
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
 

Instructions:

1. Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.

2.  Sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions.

3. In 8-quart kettle, combine vinegar and mustard and mix well. Add salt, sugar, celery seed, mustard seed, cloves, turmeric. Bring to a boil.

4. Drain vegetables and add to hot pickling solution. Cover and slowly bring to a boil.

5. Drain vegetables but save pickling solution. Fill vegetables in sterile pint or quart jars, leaving 1/2-inch headspace.

6. Add pickling solution, leaving 1/2-inch headspace.

7. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

8. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner

Source: National Center for Home Food Preservation