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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Mixed Vegetable Pickles Recipe

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This recipe for Mixed Vegetable Pickles is from Our Families Cooking with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 medium carrots, peeled and sliced
4 celery stalks, cut into 1 - inch pieces
3 medium red bell peppers, cut into 1/4 inch slices
3 medium onions, sliced
2 large cucumbers, sliced
1 small head cauliflower, broken into pieces
6 cloves garlic, cut in half
dill
pickle crisp
pinch red pepper flakes per quart

Brine:
6.5 c water
3 c vinegar
1/2 c canning salt
Directions:
Directions:
Into each sterilized jar add 1/2 clove of garlic or more to taste, 2 heads dill, 1/2 tsp pickle crisp and pinch or red pepper flakes.

Clean vegetables and pack into jars; leaving a 1 inch headspace. Place in hot water with lids to heat.

Mix the brine to boiling and until salt is dissolved. Bring to a boil for 3-5 minutes; pour into hot jars leaving a 1 inch headspace; lid and band. Place in a hot water canner, bring to a boil and process for 15 minutes.

Remove to a towel and cover completely for 24 hours undisturbed. Check that the lids sealed. Store in a cool dry place for 6 weeks before opening.

 

 

 

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