EASY PICKLED VEGETABLES
This pickled vegetables recipe was handed down to me by my mom. It's been in the family for years. These sweet and tangy pickles are delicious whether you use homegrown cucumbers or store-bought ones. They're great to have in the pantry. -Joan Haliford, North Richland Hills, Texas
Provided by Taste of Home
Time 4h35m
Yield 6 pints.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 74 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 323mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
MIXED PICKLED VEGGIES
A great way to "store" produce when the price is right! This recipe came from Company's Coming Cooking For The Seasons.
Provided by CountryLady
Categories Cauliflower
Time 20m
Yield 6 pints
Number Of Ingredients 13
Steps:
- Firmly pack veggies& garlic into hot sterilized jars.
- Combine all brine ingredients in large pot or Dutch oven& bring to a boil.
- Pour brine over vegetables to within 1/2 inch of top.
- Place sterilized metal lids on jars and screw metal bands on securely.
- Process in boiling water bath for 5 minutes.
GIARDINIERA -- MIXED PICKLED VEGETABLES FOR CANNING -- U S D A
A tangy, pickled vegetable topping for Italian beef sandwiches, with sausages, French dips, pastas, pizzas, and more. If you'd like to kick it up a notch, feel free to add a handful of chiles. From the US National Center for Home Food Preservation.
Provided by Molly53
Categories Vegetable
Time 3h20m
Yield 10 pints
Number Of Ingredients 14
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.
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- 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.
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