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Pickled Mixed Vegetables

 

      Yield: 1 Servings

 

      3    carrots,med. peeled cut in

    114    slices

      1 bn broccoli,small washed broken

      1 in flowerets stems,Trimmed

      3    red bell peppers,washed -seeded cut in 1  strips

      4    onions,(2 inches in) cut in 1-1/2" slices -Peeled

      3    cucumbers,washed unpeeled -cut in  2  slices

      1    cauliflower,washed broken in flowerets,small/firm stems -Trimmed

      1 c  pickling salt

      4 qt water

    1/4 c  mustard seed

      2 T  celety seed

      1    hot red pepper

      2 c  sugar

  6 1/2 c  distilled white vinegar

Place vegetables in a large bowl. In another large bowl, dissolve

salt In water. Pour over vegetables. Cover and let stand 8 hours in a

cool place or refrigerate overnight. Thoroughly wash and scald 3 wide-

mouth (1~quart) jars. Keep hot until needed. Prepare lids as

manufacturer directs. Drain vegetables, rinse and thoroughly drain

again. Tie mustard and celery seeds and red pepper into cheesecloth. In

a medium-size saucepan, bring spice bag, sugar and vinegar to a boil.

 

Reduce heat. Simmer 15 minutes, stirring occasionally. Using long

tweezers, pack vegetables tightly into each hot jar in this order: 3

rows of carrots; 1 (3l~inch) layer of broccoli flowerets; 1 layer of

overlapping bell pepper strips; 1 layer of sliced onions; and 2 layers

of cucumber slices. Fill jar with cauliflower pieces, leaving 1/2-inch

headspace.

 

Discard spice bag. Pour simmering-hot syrup over vegetables, leaving

1/~inch headspace. Remove air bubbles by running a table knife inside

edge of jar. Wipe jar rims; seal with hot lids and screw bands.

 

Process 20 minutes in a boiling water bath, or for a quick version,

vegetables can be mixed together, rather than layered, and processed in

6, 1 pint, jars for 15 minutes.  Makes 3 quarts.











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