PICKLING VEGETABLES RECIPES FOR CANNING RECIPES

Name: Giardiniera -- Mixed Pickled Vegetables for Canning -- U S D A
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 10 pints
Ingredients: 4 lbs pickling cucumbers (of 4- to 5-inch, washed, cut off 1/16-inch from blossom end or discard and cut cukes into 1-inch sli); 2 lbs small onion, peeled and quartered; 4 cups celery (cut into 1-inch pieces); 2 cups carrots (1/2-inch pieces); 2 cups sweet red peppers (peeled, seeded and cut into 1/2-inch pieces); 2 cups cauliflower florets; 5 cups white vinegar (5 percent); 1/4 cup prepared mustard; 1/2 cup canning salt or 1/2 cup pickling salt; 3 1/2 cups sugar; 3 tablespoons celery seeds; 2 tablespoons mustard seeds; 1/2 teaspoon whole cloves; 1/2 teaspoon ground turmeric

MIXED PICKLED VEGETABLES FOR CANNING - FOOD.COM - RECIPES ...

Mixed Pickled Vegetables for Canning - Food.com - Recipes ... image

A tangy, pickled vegetable topping for Italian beef sandwiches, with sausages, French dips, pastas, pizzas, and more. If you'd like to kick it up a notch, feel free to add a handful of chiles. From the US National Center for Home Food Preservation.

Total Time 3 hours 20 minutes

Prep Time 3 hours

Cook Time 20 minutes

Yield 10 pints

Number Of Ingredients 14

Ingredients

4 lbs pickling cucumbers (of 4- to 5-inch, washed, cut off 1/16-inch from blossom end or discard and cut cukes into 1-inch sli)
2 lbs small onion, peeled and quartered
4 cups celery (cut into 1-inch pieces)
2 cups carrots (1/2-inch pieces)
2 cups sweet red peppers (peeled, seeded and cut into 1/2-inch pieces)
2 cups cauliflower florets
5 cups white vinegar (5 percent)
1/4 cup prepared mustard
1/2 cup canning salt or 1/2 cup pickling salt
3 1/2 cups sugar
3 tablespoons celery seeds
2 tablespoons mustard seeds
1/2 teaspoon whole cloves
1/2 teaspoon ground turmeric

Steps:

Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.
In 8-quart kettle, combine vinegar and mustard and mix well.
Add salt, sugar, celery seed, mustard seed, cloves, turmeric.
Bring to a boil.
Drain vegetables and add to hot pickling solution.
Cover and slowly bring to a boil.
Drain vegetables but save pickling solution.
Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace.
Add pickling solution, leaving 1/2-inch headspace.
Adjust lids and process pints for 5 minutes at altitudes up to 1000 feet, 10 minutes from 1000 to 6000 feet and 15 minutes over that. Quarts are processed 10, 15 and 20 minutes depending upon your altitude.

Nutrition Facts : Calories 410.1, FatContent 1.8, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 5804.4, CarbohydrateContent 94.3, FiberContent 5.5, SugarContent 81, ProteinContent 4.4

PICKLING VEGETABLES - CANNING HOMEMADE!

Pickling Vegetables - Canning Homemade! image

Pickled Brussel Sprouts

Provided by Canning Homemade

Categories Salad Side Dish

Total Time 1510 minutes

Prep Time 10 minutes

Cook Time 1500 minutes

Yield 20

Number Of Ingredients 10

Ingredients

1 lbs Brussel Sprouts (choose smaller ones)
4 cups white or cider vinegar (cider vinegar will give a sweeter taste without having to add sugar)
4 cups water
3 strips lemon peel (remove all of the pith or white part)
1/8 t. powdered garlic or
8 pc. black peppercorns
1/8 t. yellow mustard seed
pinch of kosher salt or
8 pc. pink peppercorns
pinch of kosher salt

Steps:

Pre-Prep:
Preparation:
Cooking:
Filling the jars:
Processing:
Sealing:

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