Canning Recipes




Calico Pickles
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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4 cups cucumbers in 1" slices
2 1/2 cups carrots in 1" slices
2 cups celery in 1" slices
2 cups onions in 1" cubes
2 cups sweet red pepper in 1" cubes
1 cup green pepper in 1" cubes
6 cups cauliflower florets - (1 md head)
1 cup salt
4 quarts cold water
2 cups sugar
1/4 cup mustard seed
2 tablespoons celery seed
2 tablespoons dried whole black peppercorns
1 tablespoon dried cilantro
6 1/2 cups vinegar

Combine vegetables in a large bowl. Dissolve salt in water and pour over
vegetables. Soak for 15 to 18 hours in a cool place. Drain.

In a large kettle, mix sugar, spices, and vinegar. Bring to a boil and
boil for 3 to 4 minutes. Add vegetables and simmer 5 to 7 minutes. Pack
hot into eight pint jars, leaving 1/4-inch headspace. Remove air bubbles.
Adjust caps; process 15 minutes in boiling water bath.

This recipe yields 8 pints.




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