Grandma's Mixed Pickles or End of the Garden

Kathie Carr

By
@kathiecc

These sweet mixed pickles are so good. Grandma often improvised with whatever she had left in the garden but cucumbers, cauliflour, and carrots were always included.


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Comments:

Serves:

6 pints

Prep:

20 Min

Ingredients

1 qt
small cucumbers cut in 1 inch slices
2 c
carrots peeled and cut in chunks
2 c
small onions
2
red bell peppers, cut in chunkc
2
green peppers, cut in chunks
1
large cauliflower broken into florets
2 c
green beans
2 c
broccoli florets
1 c
canning or kosher salt
4 qt
water
2 c
sugar
3 Tbsp
mixed pickling spices
2 tsp
mustard seed
1 tsp
celery seed
1
hot red pepper (use the amount you like for heat)
6 1/2 c
apple cider vinegar
optional: pickle crisp (a new product grandma didn't have)

Directions Step-By-Step

1
Dissolve salt in cold water and pour over prepare vegetables. Let stand at cool room temperature for 12-18 hours (overnight).
2
Drain completely. Add spices, red pepper, and sugar to vinegar. Boil this liquid for 3 minutes. Add vegetables and bring all to a boil. Immediately pack in sterilized jars, leaving 1/4 inch head space. Remove air bubbles. Adjust caps and process in boiling water bath for 15 minutes. Yeild: 6 pints
3
I use pickle crisp, a new product Grandma didn't have. It makes these pickles even crisper and better. Pickle crisp is available at most stores that sell canning products. If you use it follow directions for amounts indicatd in package.

About this Recipe

Course/Dish: Other Snacks