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
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Process Times at Altitudes of: |
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Style of Pack |
Jar Size |
0-1000 ft |
1001-6000 ft |
Above 6000 ft |
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Hot |
Pints |
5 min |
10 min |
15 min |
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Quarts |
10 min |
15 min |
20 min |