Shirley’s Mixed Vegetable Pickles
- Yields: About 6 pints
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 air bubbles, adjust headspace if needed, and wipe rims with a dampened clean paper towel. Adjust lids and process 15 minutes using a boiling water bath method. At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude.
6Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool 12-24 hours.
7When cool, check seals. Lids should be down in the center or stay down when pressed.
8Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.
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.
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