Grandma's Mixed Pickles or End of the Garden | Just A Pinch Recipes
Dissolve salt in cold water and pour over prepare vegetables. Let stand at cool room temperature for 12-18 hours (overnight). Drain completely. Add spices, red pepper, and...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Saucepan
- Stove
- Canning pot
- Mason jar
- Measuring cup
- Measuring spoon
- Spoon
- Ladle
- Kitchen timer
- Kitchen towel
Ingredients
- 1 quart(s) small cucumbers cut in 1 inch slices
- 2 cup(s) carrots peeled and cut in chunks
- 2 cup(s) small onions
- 2 red bell peppers, cut in chunkc
- 2 green peppers, cut in chunks
- 1 large cauliflower broken into florets
- 2 cup(s) green beans
- 2 cup(s) broccoli florets
- 1 cup(s) canning or kosher salt
- 4 quart(s) water
- 2 cup(s) sugar
- 3 tablespoon(s) mixed pickling spices
- 2 teaspoon(s) mustard seed
- 1 teaspoon(s) celery seed
- 1 hot red pepper (use the amount you like for heat)
- 6 1/2 cup(s) apple cider vinegar
- - optional: pickle crisp (a new product grandma didn't have)
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