Calico Pickles
Submitted by ksch
Crunchy mixed vegetable pickles with cucumbers, carrots, peppers, cauliflower, and onions in a tangy mustard seed brine. A classic canning recipe that fills 8 pint jars.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
1 daysIf you’ve got a garden overflowing with summer vegetables, this is the recipe that puts them all to work.
Cucumbers, carrots, celery, red and green peppers, onions, and cauliflower get brined overnight, then simmered in a sweet-tangy vinegar syrup spiked with mustard seeds, celery seeds, and whole peppercorns.
The result is a jar full of crisp, colorful pickled vegetables that look as good on the shelf as they taste on the plate. Crack one open alongside a sandwich, a cheese board, or a holiday ham.
This recipe fills about eight pint jars, so you’ll have plenty to stash in the pantry and a few extra to give away as gifts.
Kitchen Tips
- Soak the vegetables for the full 15 to 18 hours. This salt brine draws out moisture so they stay snappy after canning.
- Cut all your vegetables to a similar size so they pickle evenly.
- Process jars in a boiling water bath for a proper seal. Check lids after 24 hours to make sure they’ve sealed correctly.
- Use white vinegar with at least 5% acidity for safe canning.
Ingredients
Directions
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.
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