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.
Tips & Substitutions
For an extra kick, consider adding more jalapeno peppers or experimenting with different types of vinegar. If you don't have Hungarian wax peppers, you can substitute them with banana peppers for a milder taste. Always wear gloves when handling hot peppers to avoid skin irritation. Make sure to use a large, non-reactive pot for preparing the syrup to prevent any metallic taste.
Serving Suggestions
These hot mixed pickles make a fantastic accompaniment to grilled meats or sandwiches, adding a crunchy, tangy element that enhances the flavors. They pair beautifully with Beef Jerky Or Venison or can be served alongside a charcuterie board. For a unique twist, try them on a burger or as a topping for tacos.
Storage & Reheating
Once cooled, store the hot mixed pickles in a cool, dark place. They can last up to a year if properly sealed. After opening, refrigerate any leftovers and consume them within a month. To enjoy them again, serve them cold straight from the fridge or allow them to come to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Mixed Pickles contains roughly 271 calories, with 13g protein, 59g carbohydrates, and 2g fat. It is an excellent source of vitamin C (194% of the Daily Value), vitamin A (76% of the Daily Value), and dietary fiber (65% of the Daily Value). Note that it is relatively high in sodium, at 2251mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables in this recipe?
Absolutely! This recipe is quite flexible. Feel free to swap in your favorite vegetables such as bell peppers or zucchini. Just ensure they are similar in texture to maintain the crunchiness of the pickles.
How long do these pickles need to sit before they are ready to eat?
For the best flavor, let the pickles sit for at least 2-3 weeks after processing. This allows the flavors to meld and intensify, making for a more delicious pickle experience.
Can I reduce the spice level in this recipe?
Yes, you can reduce the number of jalapeno and Hungarian wax peppers if you prefer a milder flavor. Alternatively, you can replace them with sweeter peppers or simply omit them altogether for a more classic pickled vegetable taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).