Hot Mixed Pickles

Name: Hot Mixed Pickles
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 and 2 Tbsp. mustard seed (tied in a bag); 2 medium summer squash (seeds removed and shredded); 3 qt. small Roma green tomatoes, sliced; 6 c. sugar; 6 c. white vinegar

11 ingredients

4 steps

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 and 2 Tbsp. mustard seed (tied in a bag)
2 medium summer squash (seeds removed and shredded)
3 qt. small Roma green tomatoes, sliced
6 c. sugar
6 c. white vinegar

Directions

1

Mix all vegetables in enamel large canner along with 1/2 cup pickling salt.
2

Cover with ice cubes and let set 1 1/2 hours. Drain and add the syrup of sugar, vinegar and spice bag, which has been brought to a boil and simmered a few minutes.
3

Bring all back to a boil and immediately put in clean hot jars and hot water bath for 10 minutes.
4

Makes about 8 quarts.