Mixed Pickled Vegetables Recipes

GARLICKY PICKLED MIXED VEGGIES

Steps:

• Remove husks from ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut cobs into 1- to 1 1/2-inch pieces. In an 8-quart pot combine corn, cauliflower, sweet peppers, green beans, carrots, and onions. Add enough water to cover. Bring to boiling. Cook, uncovered, for 3 minutes; drain. If desired, cut corn lengthwise into halves or quarters.
• In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the 3 cups water, vinegar, sugar, and salt. Bring mixture to boiling, stirring to dissolve sugar.
• Pack vegetables into six hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 3 cloves garlic and 1/4 teaspoon crushed red pepper to each jar. Pour hot vinegar mixture over vegetables, maintaining the 1/2-inch headspace. Remove air bubbles and wipe jar rims; adjust lids.
• Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 pints.

EASY PICKLED VEGETABLES

Steps:

• Place cauliflower, onions, cucumbers and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 4 hours., Rinse vegetables and drain well. In a Dutch oven, bring sugar, vinegar, celery seed, turmeric and cloves to a boil. Add drained vegetable mixture; return to a boil. Reduce heat; simmer, uncovered, until vegetables are heated through, 5 minutes., Pack hot vegetables and liquid into six hot 1-pint jars, leaving 1/2-in. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

GIARDINIERA -- MIXED PICKLED VEGETABLES FOR CANNING -- U S D A

Steps:

• Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.
• In 8-quart kettle, combine vinegar and mustard and mix well.
• Add salt, sugar, celery seed, mustard seed, cloves, turmeric.
• Bring to a boil.
• Drain vegetables and add to hot pickling solution.
• Cover and slowly bring to a boil.
• Drain vegetables but save pickling solution.
• Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace.
• Add pickling solution, leaving 1/2-inch headspace.
• Adjust lids and process pints for 5 minutes at altitudes up to 1000 feet, 10 minutes from 1000 to 6000 feet and 15 minutes over that. Quarts are processed 10, 15 and 20 minutes depending upon your altitude.

MIXED VEGETABLE PICKLES

Steps:

• Arrange cauliflower and carrots in four half-pint canning jars; set aside.
• Heat remaining ingredients to a boil in a saucepan over medium heat, cook 10 minutes.
• Turn off heat; let steep 5 minutes.
• Pour mixture over the vegetables to cover.
• Cover jars tightly; cool to room temperature, about 1 hour.
• Refrigerate at least three days before serving.