Pickle a hot mix of crisp vegetables for a tasty snack or hot and spicy side to compliment any home-style meal all year round. Pickling hot mix is relatively easy, but you must follow guidelines in order to properly sterilize and seal your canning jars in the process. Pickle up a mix of cucumbers, cauliflower, carrots and various peppers for a sweet and spicy mix that will knock your taste buds out.
Things You'll Need
- Canning rack
- Canning jars
- 1 1/2 cups canning salt
- Sauce pan
- 4 quarts water
- 1 1/2 quarts pickling cucumbers, sliced
- 2 medium green bell peppers, sliced
- 2 medium red bell peppers, sliced
- 1 1/2 cups carrots, sliced
- 3 cups cauliflowers
- 1 cup pickling onions, peeled
- 1 1/2 quarts banana peppers
- 3 jalapeno peppers
- 2 cloves garlic
- 1/4 cup sugar
- 2 tbsp. horseradish
- 5 cups vinegar
- 2 cups water
- 1/2 cup pickling salt
Sterilize canning jars and lids. Place jars in a canning rack that fits directly into your kettle. Alternatively, use tongs to remove jars if you do not have a rack. Fill kettle with water 2 inches above the top of the jars. Simmer until you have prepared the mix.
Dissolve 1 1/2 cups canning salt in 4 qt. water in a 4 qt. sauce pan. Slice cucumbers and carrots. De-seed the green and red bell peppers and slice into strips. Cut cauliflower of of the stock; you will only need the flowers. Peel onions. Slice banana peppers and keep the seeds. Add to sauce pan and soak for one hour.
Put on a pair of gloves and slice and de-seed jalapeno peppers. If you do not have gloves, wash hands thoroughly after handling with soap and water before touching eyes, nose, mouth or face. Add jalapenos and two cloves, peeled garlic to the 4 quart mix, and simmer on medium heat for 15 minutes.
Prepare the pickling liquid in a medium sauce pan. Combine a 1/4 cup sugar, 2 tbsp. horseradish, 5 cups white vinegar, 2 cups water and a 1/2 cup pickling salt. Simmer 15 minutes.
Drain vegetables. Remove garlic from mix. Remove canning jars from hot water. Next, turn the stove to high and heat the kettle to a boil; this if for a hot water bath to seal the jars after they are packed.
Pack vegetables in hot canning jars. Pour pickling liquid into jars; leave 1/4-inch space at the top of the jar. Remove any air bubbles. Screw lids onto jars. Place canning jars on rack and submerge in boiling water. Boil for up to 24 hours; you should hear the popping sounds after about 15 to 20 minutes, this is the indication that the jars are sealing. If any jars did not seal after 24 hours, place them in the refrigerator and eat first. Otherwise, let pickle mix rest for six to eight weeks for best flavor.
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