Indiana State Fair - Blue Ribbon Tangy Mixed Pickles

Indiana State Fair – Blue Ribbon Tangy Mixed Pickles

  By  , ,

October 25, 2015

This recipe won first place in Mrs. Wages® Pickling Contest at the 2014 Indiana State Fair. Chuck says the key is to “chunk” up the vegetables. “It’s marvelous and you can eat it the next day!”

Indiana State Fair - Blue Ribbon Tangy Mixed Pickles


1Place all vegetable ingredients in a large stainless steel bowl and cover with cold water and ice for three hours. Drain and rinse thoroughly twice. Prepare a brine solution, half vinegar, and half water, bring to a boil and pour over drained vegetables for two hours, giving them more resiliency when they are placed in the canning jars. In the meantime, prepare the Mrs. Wages pickle mix as directed.

2Drain the brined vegetables thoroughly and pack the canning jars lightly. Ladle the hot pickling liquid, checking for air bubbles, leaving ½ inch head space. Wipe the rinse and seal with 2-piece lids. Process in boiling water-canning bath for 10 minutes (quarts). Remove and when cool test for seal.


6 lbs green zucchini squash, crinkle cut into think slices

3 large red peppers, chunk cut

3 large green peppers, chunk cut

3 large Vidalia onion, chunk cut

1 small head cauliflower, broken into flowerets

1 package Mrs. Wages® Zesty Bread and Butter Pickles Mix


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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages'® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.

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