Shirley’s Mixed Vegetable Pickles

1 quart small cucumbers cut into 1-inch slices

2 cups peeled carrots cut into 1 ½ inch slices

1 red bell pepper cut into strips

Small head of cauliflower broken into flowerets

2 cups pearl onions (may be canned or frozen)

1 cup Mrs. Wages® Pickling & Canning Salt

4 quarts water

2 cups sugar

1/4 cup mustard seed

2 Tbsp celery seed

6 ½ cups Mrs. Wages® Pickling & Canning Vinegar or other commercial white vinegar (5% acidity)

Prepare all vegetables and place in large container.

Dissolve salt in cold water and pour over the vegetables.

Place in the refrigerator for 12 to 18 hours.

Drain thoroughly. In a large pan, place vinegar, spices and sugar. Bring to a boil and boil for 3 minutes then add drained vegetables. Simmer until thoroughly heated.

Pack boiling hot vegetables and syrup into jars leaving 1/2-inch headspace. Remove air bubbles, adjust headspace if needed, and wipe rims with a dampened clean paper towel. Adjust lids and process 15 minutes using a boiling water bath method. At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude.

Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool 12-24 hours.

When cool, check seals. Lids should be down in the center or stay down when pressed.

Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.

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Shirley’s Mixed Vegetable Pickles

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