Quick Sweet Pickle Medley

Serves: 10
Total Calories: 387


6 quarts prepared vegetables, such as:
carrot sliced or cubed
green beans cut in 2-inch strips
onion sliced
corn cut off the cob
cauliflower cut into flowerets
3 cloves garlic
1/4 cup pickling salt
Cracked ice
5 cups sugar
3 cups cider vinegar
2 tablespoons mustard seeds
1 1/2 teaspoons celery seeds
1 tablespoon turmeric


Spear garlic on wooden pick. In a large container combine vegetables, garlic and pickling salt and cover with cracked ice. Mix thoroughly. Let stand 3 hours, then drain well remove garlic. Put vegetables in a large kettle. Combine remaining ingredients and pour over vegetables. Bring to boil. Pack sterilized pint jars with hot vegetables and liquid, leaving 1/2 inch headspace adjust lids. Process in boiling water bath for 5 minutes (start counting time when water returns to boiling point).

Note: For high altitude cooking, process in boiling water bath for 1 additional minute for every 1,000 feet over sea level.

Nutritional Facts:

Serves: 10
Total Calories: 387
Calories from Fat: 1

This Quick Sweet Pickle Medley recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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