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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.

Table 1. Recommended process time for Pickled Mixed Vegetables in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Pints 5 min 10 15
Quarts 10 15 20


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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