Mixed Pickles |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 pints | ||||||||||||
| INGREDIENTS: | ||
| 3 cups cauliflower | 4 quarts sliced cucumbers | 1 quart sliced onions |
| 1 green pepper, sliced | 3 cloves of garlic | 1/3 cup pickling salt |
| ice cubes | 5 cups sugar | 1 quart white vinegar |
| 2 tablespoons mustard seeds | 1/2 tablespoon celery seeds | |
| 1 | Break up the cauliflower. Combine with the cucumbers, onions, green pepper, and garlic, and add the pickling salt. Cover with ice cubes, mix, and let stand for 3 hours. Drain well. |
| 2 | Combine the remaining ingredients and pour over the vegetables. Bring to a boil. Put in clean, hot pint jars, allowing 1/2 inch headspace. Seal and process in a boiling-water-bath canner for 15 minutes. |