Michigan State University Extension
Preserving Food Safely - 01600870


4 lb. of 4- to 5-inch pickling cucumbers, washed, and
cut into l-inch slices (cut off l/l6 inch from
blossom end and discard)
2 lb. peeled and quartered small onions
4 cups cut celery (l-inch pieces)
2 cups peeled and cut carrots (l/2-inch pieces)
2 cups cut sweet red peppers (l/2-inch pieces)
2 cups cauliflower flowerets
5 cups white vinegar (5% acidity)
l/4 cup prepared mustard
l/2 cup canning or pickling salt
3-l/2 cups sugar
3 tbsp. celery seed
2 tbsp. mustard seed
l/2 tsp. whole cloves
l/2 tsp. ground turmeric

YIELD: About 10 pints

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 and tumeric.
Bring to a boil. Drain vegetables and add to hot pickling
solution. Cover and slowly bring to boil. Drain vegetables
but save pickling solution. Fill vegetables in hot, sterile
pint jars (see directions below for sterilizing jars), or
clean quarts, leaving l/2-inch headspace. Add pickling
solution, leaving l/2-inch headspace. Adjust lids and

Sterilization of Empty Jars

To sterilize empty jars, place them right side up on
the rack in a boiling-water canner. Fill the canner and
jars with hot (not boiling) water to 1 inch above the tops
of the jars. Boil 10 minutes at altitudes of less than
1,000 feet. At higher elevations, boil 1 additional
minute for each additional 1,000 feet elevation. Remove and
drain hot sterilized jars one at a time as filled.


Process Times at Altitudes of

of Jar 0- 1001- 6001-
Pack Size 1000 ft. 6000 ft. 8000 ft.

Hot Pints 5 min. 10 min. 15 min.
Hot Quarts l0 l5 20

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