Why recepie famous for?
It's been in the family for years. These sweet and tangy pickles are delicious whether you use home-grown cucumbers or store-bought ones.
Ingredients
Easy Pickled Veg1 small head cauliflower, cut into florets (about 4 cups)4 cups thinly sliced onions (about 4 large)
4 cups thinly sliced cucumber (about 3 medium)
2 medium sweet red pepper, cut into strips
2 medium green peppers, cut into strips
8 quarts ice water
1 cup canning salt
2-1/2 cups white vinegar
2-1/2 cups sugar
1 teaspoon celery seed
3/4 teaspoon ground turmeric
1/4 teaspoon ground clovesetables
Instructions
Place cauliflower, onions, cucumbers and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 4 hours.Rinse vegetables and drain well. In a Dutch oven, bring sugar, vinegar, celery seed, turmeric and cloves to a boil. Add drained vegetable mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes or until vegetables are heated through.
Pack hot vegetables and liquid into six hot 1-pint jars, leaving 1/2-in. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
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