calico pickles
- Categories
- Can/preserv
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Cucumbers, 1 inch slices |
| 2½ cup | Carrots, 1 inch slices. |
| 2 cups | Celery, 1 inch slices |
| 2 cups | Onions, 1 inch cubes |
| 2 cups | Sweet Red Pepper, 1 inch cubes |
| 1 cup | Green Pepper, 1 inch cubes |
| 1 medium | Head of Cauliflower, broken into florets (6 cups) |
| 1 cup | Salt |
| 4 quarts | Cold Water |
| 2 cups | Sugar |
| ¼ cup | Mustard Seed |
| 2 tablespoons | Celery Seed |
| 2 tablespoons | Dried Whole Black Peppercorns |
| 1 tablespoon | Dried Cilantro |
| 6½ cup | Vinegar |
Combine vegetables in a large bowl. Dissolve salt in water and pour over vegetables. Soak for 15 to 18 hours in a cool place. Drain. In a large kettle, mix sugar, spices, and vinegar. Bring to a boil and boil for 3 to 4 minutes. Add vegetables and simmer 5 to 7 minutes.
Pack hot into eight pint jars, leaving ¼ inch headspace. Remove air bubbles. Adjust caps; process 15 minutes in boiling water bath.
Yield: 8 pints.
SOURCE: Bob Olsen, Grand Forks, ND, Reminisce Magazine Sept/Oct 92 SHARED BY: Jim Bodle 9/92
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