Description
A tangy, pickled vegetable topping for italian beef sandwiches, with sausages, french dips, pastas, pizzas, and more. If you'd like to kick it up a notch, feel free to add a handful of chiles. From the us national center for home food preservation.
Ingredients
- Pickling Cucumbers
- Small Onion
- Celery
- Carrots
- Sweet Red Peppers
- Cauliflower Florets
- White Vinegar
- Prepared Mustard
- Canning Salt
- Sugar
- Celery Seeds
- Mustard Seeds
- Whole Cloves
- Ground Turmeric
Instructions
- Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours
- In 8-quart kettle, combine vinegar and mustard and mix well
- Add salt, sugar, celery seed, mustard seed, cloves, turmeric
- Bring to a boil
- Drain vegetables and add to hot pickling solution
- Cover and slowly bring to a boil
- Drain vegetables but save pickling solution
- Fill vegetables in sterile pint jars, or clean quarts, leaving 1 / 2-inch headspace
- Add pickling solution, leaving 1 / 2-inch headspace
- Adjust lids and process pints for 5 minutes at altitudes up to 1000 feet, 10 minutes from 1000 to 6000 feet and 15 minutes over that
- Quarts are processed 10, 15 and 20 minutes depending upon your altitude