Hot Mixed Pickles
Hot Mixed Pickles combine a vibrant mix of shredded vegetables and peppers, offering a spicy, tangy flavor profile perfect for adding zest to sandwiches or as a side dish.
Ingredients
- 3 qt shredded cabbage ⓘ
- 10 medium onions chopped ⓘ
- 12 carrots shredded ⓘ
- 1/2 bunch celery chopped ⓘ
- 50 Hungarian wax peppers seeds removed and sliced thin ⓘ
- 1/2 gal jalapeno peppers seeds removed and sliced thin
- 2 tsp celery seed ⓘ
- 2 Tbsp mustard seed ⓘ
- 2 medium summer squash seeds removed and shredded ⓘ
- 3 qt small Roma green tomatoes sliced ⓘ
Instructions
- Mix all vegetables in an enamel large canner along with 1/2 cup pickling salt.
- Cover with ice cubes and let set for 1 1/2 hours.
- Drain the vegetables and prepare the syrup by boiling sugar, vinegar, and the spice bag (which has been brought to a boil and simmered for a few minutes).
- Add the drained vegetables to the hot syrup and bring everything back to a boil.
- Immediately transfer the hot mixture into clean hot jars.
- Process the jars in a hot water bath for 10 minutes.
Nutrition & Diet Analysis (per serving)
206
kcal
10% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).