The Pioneer Woman Tasty Kitchen
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Chunky Mustard Pickled Vegatables

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Level: Easy

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Description

This is one of those Everything-But-The-Kitchen-Sink recipes. Get to your garden and start grabbing veggies! You can use any vegatable that you like. The list below is just what I had on hand.

Ingredients

  • 2 quarts Pickle Cucumbers, Cut Into 1-2" Chunks
  • 1 head Cauliflower, Cut Into Small Flowerets
  • 3 whole Carrots, Large Cut Into 1-1/2" Halved
  • 4 whole Jalapenos, Stemmed, Seeded, Sliced
  • 3 whole Sweet Italian Peppers, Stemmed & Sliced
  • 2 whole Bell Peppers, Red & Yellow, Seeded & Chopped
  • 4 whole Onions, 2-3" Size, Peeled And Cut Into Rings
  • 6 whole Tomatillos, Husked & Quartered
  • 1 cup Green Beans, Cut Into 2-3"
  • 6 whole Yellow Pickle Peppers
  • 1 cup Kosher Salt
  • 4 quarts Cool Water
  • 4 cups Vinegar
  • 2 cups Water
  • 6 cups Sugar
  • 1 cup Cleargel, Regular Not Instant
  • 2 cups Water
  • 1 Tablespoon Celery Seed
  • 4 Tablespoons Mustard, Ground
  • 2 Tablespoons Turmeric, Ground
  • 1 Tablespoon Mustard Seed

Preparation

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 Turmeric 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. For 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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