Calico Pickles
Yield
6 servingsPrep
10 minCook
30 minReady
1 daysIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | cups |
cucumbers
sliced |
|
2 ½ | cups |
carrots
sliced |
|
2 | cups |
celery
sliced |
|
2 | cups |
onions
cubed |
|
2 | cups |
sweet red bell peppers
cubed |
|
1 | cup |
green bell peppers
cubed |
|
1 | head |
cauliflower florets
broken up |
*
|
1 | cup | salt |
|
4 | quarts |
water
cold |
*
|
2 | cups | sugar |
|
¼ | cup | mustard seeds |
*
|
2 | tablespoons | celery seeds |
|
2 | tablespoons | black peppercorns |
|
1 | tablespoon |
cilantro
dried |
|
6 ½ | cups | vinegar |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
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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