Preparing and Canning Pickled Vegetables

Pickled Mixed Vegetables

• 4 lbs of 4- to 5-inch pickling cucumbers, washed, and cut into 1-inch slices (cut off 1/16 inch from blossom end and discard)
• 2 lbs peeled and quartered small onions
• 4 cups cut celery (1-inch pieces)
• 2 cups peeled and cut carrots (1/2-inch pieces)
• 2 cups cut sweet red peppers (1/2-inch pieces)
• 2 cups cauliflower flowerets
• 5 cups white vinegar (5 percent)
• 1/4 cup prepared mustard
• 1/2 cup canning or pickling salt
• 3-1/2 cups sugar
• 3 tbsp celery seed
• 2 tbsp mustard seed
• 1/2 tsp whole cloves
• 1/2 tsp ground turmeric

Yield: About 10 pints

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: 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 according to the recommendations in Table 1.

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

Reviewed November 2009.

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