Mixed pickles sl
6 pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Pickling salt |
| 4 | quarts | Cold water |
| 1 | quart | Sliced small cucumbers; ( 1-inch slices ) |
| 2 | cups | Sliced carrots; (1-1/2 inch slices) |
| 2 | cups | Sliced celery; (1-1/2 inch slices) |
| 2 | cups | Small boiling onions |
| 2 | eaches | Sweet red peppers; cut into 1/2-inch strips |
| 1 | small | Cauliflower; broken into flowerets |
| 6½ | cup | Vinegar (5% acidity) |
| 2 | cups | Sugar |
| 1 | each | Fresh hot red pepper; sliced crosswise |
| ¼ | cup | Mustard seeds |
| 2 | tablespoons | Celery seeds |
Directions
Dissolve salt in water; pour over vegetables in a large crock or plastic container. Cover and let stand in a cool place 12 to 18 hours. Drain well.
Combine vinegar, sugar, hot red pepper, and spices in a 10-quart Dutch oven; bring to a boil, and boil 3 minutes. Add vegetables; reduce heat, and simmer until thoroughly heated.
Pack into hot sterilized jars, leaving ¼-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 15 minutes.
"Southern Living" August, 1981 Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-14-95