Calico pickles

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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