Shirley’s Mixed Vegetable Pickles



  • Yields: About 6 pints


1 qt small cucumbers cut into 1-inch slices

2 cups peeled carrots cut into 1 1/2 inch slices

1 red bell pepper cut into strips

Small head of cauliflower broken into flowerets

2 cups pearl onions (may be canned or frozen)

1 cup Mrs. Wages® pickling salt

4 qt water

2 cups sugar

1/4 cup mustard seed

2 Tbsp celery seed

6 1/2 cups white vinegar (5%)


1Prepare all vegetables and place in large container.

2Dissolve salt in cold water and pour over the vegetables.

3Place in the refrigerator for 12 to 18 hours.

4Drain thoroughly. In a large pan, place vinegar, spices and sugar. Bring to a boil and boil for 3 minutes then add drained vegetables. Simmer until thoroughly heated.

5Pack boiling hot vegetables and syrup into jars leaving 1/2-inch headspace. Remove any air bubbles and wipe rims of jars.

6Adjust lids and process 15 minutes in boiling water bath canner.

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.