Mixed Pickle to Can Recipe
The Amish are well known to have some of the best recipes around. Whether this is because some of there recipes have been handed down for centuries or because they spend more time cooking I don’t know. Maybe it is a little bit of both. This delicious recipe can often be found on the table and in the jars of an Amish housewife.
You can make just enough mixed pickle to eat fresh but with this recipe you will want to either can or freeze most of it. Then when you have that special dinner or event simply open a can as the perfect accent to any meal. These canned jars also make unique Christmas or birthday gifts for anyone on your list. It is useful and most people will not want to return it.
Here is a list of the ingredients you will need to make and can your mixed pickle:
5 cups of white sugar
2 cups of white or cider vinegar
3 cups of water
1 teaspoon of celery seed
2 teaspoons of mustard seed
1/8 teaspoon of turmeric
Salt to taste
You will need vegetables but the amounts you use can vary according to what you have on hand and according to which kinds you like the best and want the most of! Here is a list of the vegetables most people put in there mixed pickle.
Sweet bell peppers (green and red)
The first thing you will want to do is clean all of your vegetables and then cut them in small, bite size pieces. Make them the size you would want to eat in one bite. Then place your cauliflower in a small saucepan with a small amount of water and boil for three minutes. Remove from heat and then put your cut up carrots in a small saucepan with water and boil them for five minutes. Remove your carrots from the heat. Drain the water off both the carrots and the cauliflower.
Next, in a medium size saucepan, combine your sugar, cider, water, turmeric, and salt and bring to boil over medium heat. Boil until sugar dissolves.
In a large mixing bowl, mix together your cucumbers, carrots, onions, cauliflower and peppers. When well mixed add the vinegar syrup and mix well. Put your vegetables in well washed and sterilized canning jars. I like using pints so that I can give them away easier. Put your can lids and rings on and cold pack for eight to ten minutes. That is put in canner or large stockpot with three to four inches of water and boil the jars for eight to ten minutes. After they have boiled that amount of time, remove from the canner and tighten the rings. When completely cool you may remove the rings.
A good way to add variety to your mixed pickle is by adding frozen mixed vegetables to your vegetables. Try different varieties to figure out which ones you like the best. My personal favorite is California blend. Frozen vegetables do not need to be cooked before adding to mixture. Enjoy!
Sammi loves growing her own vegetables to can. She gets her gardening supplies from Garden Harvest Supply. They have everything from verbena plants to vegetable seeds for sale!
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Article Posted: July 22, 2011