Cooked - Hot Pickle Mix

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Hot Pickle Mix

7.0

1½ quarts pickling cucumbers, cut into ½-inch slices

1½ cups canning salt

2 medium sweet green peppers, seeded and cut into strips

2 medium sweet red peppers, seeded and cut into strips

1½ cups sliced carrots (about 3 medium)

3 cups cauliflowerets (about 1 small head)

1 cup peeled pickling onions

1½ quarts long, red, green or yellow peppers

3 or 4 fresh jalapeño peppers or dried red pepper pods

¼ cup sugar

2 tablespoons prepared horseradish

2 cloves garlic

10 cups vinegar

4 quarts plus 2 cups water, divided

Combine cucumbers, sweet green and red peppers, carrots, cauliflowerets and onions.
Dissolve salt in 4 quarts water.
Pour salt water mixture over vegetables; let stand 1 hour.
Cut hot peppers into 1½-inch pieces, set aside.
Combine remaining ingredients; simmer 15 minutes.
Remove garlic.
Drain vegetables; rinse and drain thoroughly.
Pack vegetables and peppers, except jalapeño, into hot jars, leaving ¼-inch headspace.
Add one piece of jalapeño or red pepper pod to each jar.
Ladle hot liquid over mixture, leaving ¼-inch headspace.
Remove air bubbles.
Adjust two-piece caps.
Process 10 minutes in a boiling-water canner.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥒Pickle

Cuisine🇺🇸American

Occasions📆Everyday🥫Preserving

Season🔁Year-round

DifficultyMedium ⏰ 2h

Created 15 weeks ago

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