Best Mixed Pickles Recipes

MUM'S SWEET MIXED PICKLES

Steps:

• 1. Wash and floret caulifower, peel off any dry layers from onions, cut cucumbers and place them all into a large enamel canner. Mum used to slice the cucumbers in quarters - lengthwise, then cut those quarters into 1" pieces.
• 2. Brine: Boil one gallon of water then add 1 cup of pickling salt to it. Pour hot over vegetables and cover.
• 3. Day 2: Change brine (do not rinse vegetables)
• 4. Day 3: Change brine (do not rinse vegetables)
• 5. Day 4: Drain brine and cover vegetables with boiling water and 1 tablespoon of alum. (do not rinse vegetables)
• 6. Day 5: Drain and thoroughly wash vegetables under cold water. Pack vegetables into sterilized jars. Fill them to the neck of the jars.
• 7. Syrup: In a pot, add sugar, vinegar and pickling spice. Boil 5 minutes, pour over vegetables and seal jars.

GRANDMA'S MIXED PICKLES OR END OF THE GARDEN

Steps:

• 1. Dissolve salt in cold water and pour over prepare vegetables. Let stand at cool room temperature for 12-18 hours (overnight).
• 2. Drain completely. Add spices, red pepper, and sugar to vinegar. Boil this liquid for 3 minutes. Add vegetables and bring all to a boil. Immediately pack in sterilized jars, leaving 1/4 inch head space. Remove air bubbles. Adjust caps and process in boiling water bath for 15 minutes. Yeild: 6 pints
• 3. I use pickle crisp, a new product Grandma didn't have. It makes these pickles even crisper and better. Pickle crisp is available at most stores that sell canning products. If you use it follow directions for amounts indicatd in package.

SMALL BATCH MIXED VEGETABLE MUSTARD PICKLES

Steps:

• Cut a thin slice from the ends of each cucumber and cut into thick slices. Place cucumbers, califlower and onions in a large non-reactive container. Combine salt with lukewarm water, stirring until dissolved. Pour over vegetables and let stand 24 hours. Make sure vegetables are covered, I often have to make the brine a couple of times to have them covered.
• After 24 hours, drain the vegetables well, and rinse them well.
• Combine sugar, flour, mustard, celery seeds and tumeric in a large saucepan, stir until well mixed. Whisk in vinegar and water. Bring to to a boil over high heat stirring constantly, until smooth and thickened. Add vegetables and return to a boil for 30 seconds.
• Remove hot jars from canner. Remove vegetables from liquid with a slotted spoon; pack into jars. Process 10 minutes for pints (500 ml) jars and 15 minutes for quart (1 L) jars.

MIXED VEGETABLE PICKLES

Steps:

• Arrange cauliflower and carrots in four half-pint canning jars; set aside.
• Heat remaining ingredients to a boil in a saucepan over medium heat, cook 10 minutes.
• Turn off heat; let steep 5 minutes.
• Pour mixture over the vegetables to cover.
• Cover jars tightly; cool to room temperature, about 1 hour.
• Refrigerate at least three days before serving.

MIXED PICKLES

Steps:

• Cut cauliflower in to flowers and wash. Slice the rest of the vegetables. Place in clean jars.
• Mix water, salt, and vinegar and bring to a boil.
• Pour boiling mixture into jars 1' from top, (if you are using the food coloring, add the few drops now) and seal the jars immediately.

MIXED PICKLES

Steps:

• In a large bowl stir together all of the marinade ingredients. Add all the pickling ingredients to a large pot and bring to the boil. While the mixture is heating, slice the vegetables into bite sized pieces, usually circles for the cucumbers, radishes and carrots and length ways for the other vegetables. You want the pickling ingredients to be able to penetrate the vegetables so you don't want them to be too thick.
• Add the vegetables to the boiling pickling mixture for three minutes before straining. Make sure while they're in the water that they are submerged, push them down with a spoon if necessary.
• Add the hot vegetables to the marinade and mix it all together. Whilst still hot, spoon into sterilised jars and cover with the marinade. If the marinade doesn't fully cover the vegetables, pour over additional olive oil. Ideally wait a couple of weeks so the marinade can infuse. These will keep for up to three months in the cupboard and one week in the fridge after opening.

MIXED MUSTARD PICKLES

Steps:

• In a large enamel or stainless pot combine the vinegar, honey, celery seeds, mustard seeds, and turmeric.
• Stir well and over high heat bring to boiling stage.
• Add remaining ingredients.
• Return product to the boiling stage.
• Remove from heat.
• Fill hot sterile jars with vegetables.
• Cover with hot liquid, leaving 1/2 inch head space.
• Process for 5 minutes in a boiling water bath canner.
• Makes about 10 pints.

SWEET MIXED PICKLES WITH CASSIA BUDS

Steps:

• Place vegetables in large bowl or pail and cover with a brine made of 1 cp. coarse salt to each 10 cps. of water. Let stand 3 days mixing once a day. After 3 days drain well, cover with cold water & leave for 3 more days stirring well once a day. Drain. Place vegetables in sterilized jars.
• Measure brine ingredients into alarge kettle, bring to a boil and boil hard for one minute. Pour over prepared vegetables, seal jars and store for one month before eating.