Vegetable Pickle Variety:
There are so many more vegetables that can be pickled other than cucumber. Try this variety of pickled vegetables for something new and refreshing.
2 c. peeled
sliced carrots (1.5” slices)
2 c. celery, sliced (1.5” slices)
2 c. peeled pearl or pickling onions, sliced (.5” strips)
2 large red bell peppers seeded then sliced (.5” strips)
2 hot red peppers seeded and sliced (.5” thick rings)
3 c. cauliflower florets
1 1/4lbs. pickling cucumbers sliced and trimmed into 1” slices
1 c. canning or pickling salt
6 1/2 c. white vinegar
2 c. granulated sugar
1/4 c. mustard seeds
2 Tbsp. celery seeds
This is a two day process, the directions are broken down into days:
Combine cucumbers, carrots, celery, onions, red peppers, cauliflower, and hot peppers in a large clean
crock. (or if you want a glass or stainless steel bowl will work as well). Set this aside.
In a large stainless steel bowl or glass bowl,
combine your pickling
salt and 4 quarts of water. Stir to
dissolve salt. Pour this over your vegetables. Cover and let vegetables stand in a cool place for 12 to 18
Transfer your vegetables to a colander that is placed over a sink. Drain and rinse with cool running
water. Be sure to drain thoroughly. Set this aside.
Prepare your canner, canning jars and lids.
In a large stainless steel saucepan, combine
your vinegar, sugar, celery seeds, and mustard seeds. Bring
these to a boil over medium-high heat. Stir to be sure sugar dissolves. Boil mixture for 3 minutes. Add
your drained vegetables and bring back to a boil. Reduce the heat and gently boil for 5 minutes or until
vegetables are heated through.
Pack these hot vegetables and the liquid into
hot jars being sure to leave a ½ headspace in each jar.
If headspace is not reached, add more hot pickling liquid. Wipe rims of jars clean. Center your new
canning lid on the jar, screw the band down until resistance is met and then increase the tightness to
Put your jars into your waterbath canner; be
sure that they are covered by water completely. Bring to
a boil and process for 15 minutes. Remove the canner lid and wait 5 minutes before removing jars with
your jar lifter. Cool jars, check seals, and store.