Finding Different Canning Recipes for Cucumbers

I’ve cucumbers coming out of my ears…guess that is what happens when I put four plants into the ground!

This time, besides more Speedy Dill Pickles I found a couple of recipes that I wanted to try and sort of merged them into one, with a few additions of my own. And I came up with:

CHUNKY MONKEY MUSTARD PICKLED VEGGIES

chunky_mustard

You can find the originals I worked with at: Self-reliance: Recession-proof Your Pantry, pg 87 – Aunt Merna’s Chunky Mustard Pickles and Canning & Preserving for Dummies, pg 104 – Pickled Veggies.

All veggies, sans the cauliflower, came from my garden…I’ll try to give you the precise amounts of each one, but sometimes I just had a “handful”, so bare with me.

CHUNKY MUSTARD PICKLED VEGGIES

2 quarts pickle cucumbers, cut into large chunks 1″-2″ skin left on
1 head cauliflower, cut into small flowerets
3 large carrots, cut into 1-1/2″ pieces then halved
3 Sweet Italian peppers, stemmed and cut into 2″ pieces seeds included
4 Jalapenos, stemmed and seeded cut into 1/2″ pieces
2 Bell peppers (I used red & yellow), stemmed, seeded and cut into large pieces
4 2″-3″ onions – peeled and cut into rings
6 Tomatillos – husked and quartered (that was all that I had ripe after making salsa)
Green beans – handful, I found a plant underneath the tomatillos!
6 yellow pickle peppers

Get your water bath canner ready and jars hot (I had ready 6 quart jars and a couple of pint jars as I wasn’t sure how much my recipe would make. )

Cut all the veggies and put in a large stainless steel pot, glass bowl, or crock. Sprinkle 1 cup kosher salt over veggies and then cover with 4 quarts of water or enough to cover veggies. Let soak for 6 hours or more. Drain and rinse with cold water.

Bring to boil 4 cups of vinegar, 2 cups of water and 6 cups of sugar in large stainless steel pot.

Mix 1 cup of cleargel (or flour) with 2 cups of water, 1 TBS celery seed, 4 TBS of mustard powder, 2 TBS Tumeric and 1 TBS mustard seed. Blend well and then add to vinegar mixture. Let thicken then add veggies and bring to a rolling boil.

Ladle into your hot prepared jars and leave 1/4″ head space…wipe rims clean and put on lids and rings.

Process for 20 minutes after boiling starts. Higher elevations add 10 minutes. I’m in Northern Nevada so I processed for 30 minutes total. Hook canning rack over the pots rim and let sit for 5 minutes before pulling jars out for cooling.

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About sleepycathollow

I'm Michelle and live in Northern Nevada ~ beautiful mix of high desert and the Sierra.
This entry was posted in canning, garden and tagged , , , , . Bookmark the permalink.

5 Responses to Finding Different Canning Recipes for Cucumbers

  1. aprilsatelier says:

    Wow… very cool!

    I had one perfect, medium-size zucchini. And now, nothing! I don’t know why… 😦

  2. blazedanielle says:

    I just learned that in Seattle, since the weather has been crazy hot, people are giving canning lessons in the neighborhoods, because no one knows what to do with all the extra fruit!! Isn’t that funny? The one summer it’s hot all season, the fruit trees go crazy!! 🙂

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