Constance
Master Chef
CALICO PICKLES
4 c Cucumbers, 1 inch slices
2 1/2 c Carrots, 1 inch slices.
2 c Celery, 1 inch slices
2 c Onions, 1 inch cubes
2 c Sweet Red Pepper, 1 inchcubes
1 c Green Pepper, 1 inch cubes
1 md Head of Cauliflower, broken into florets (6 cups)
1 c Salt
4 qt Cold Water
2 c Sugar
1/4 c Mustard Seed
2 tb Celery Seed
2 tb Dried Whole Black peppercorns
1 tb Dried Cilantro
6 1/2 c Vinegar
Combine vegetables in a large bowl. Dissolve salt in
water and pour over vegetables. Soak for 15 to 18
hours in a cool place. Drain. In a large kettle, mix
sugar, spices, and vinegar. Bring to a boil and boil
for 3 to 4 minutes. Add vegetables and simmer 5 to 7
minutes. Pack hot into eight pint jars, leaving 1/4
inch headspace. Remove air bubbles. Adjust caps;
process 15 minutes in boiling water bath. Yield: 8
pints.
4 c Cucumbers, 1 inch slices
2 1/2 c Carrots, 1 inch slices.
2 c Celery, 1 inch slices
2 c Onions, 1 inch cubes
2 c Sweet Red Pepper, 1 inchcubes
1 c Green Pepper, 1 inch cubes
1 md Head of Cauliflower, broken into florets (6 cups)
1 c Salt
4 qt Cold Water
2 c Sugar
1/4 c Mustard Seed
2 tb Celery Seed
2 tb Dried Whole Black peppercorns
1 tb Dried Cilantro
6 1/2 c Vinegar
Combine vegetables in a large bowl. Dissolve salt in
water and pour over vegetables. Soak for 15 to 18
hours in a cool place. Drain. In a large kettle, mix
sugar, spices, and vinegar. Bring to a boil and boil
for 3 to 4 minutes. Add vegetables and simmer 5 to 7
minutes. Pack hot into eight pint jars, leaving 1/4
inch headspace. Remove air bubbles. Adjust caps;
process 15 minutes in boiling water bath. Yield: 8
pints.
