- green beans
- yellow tomatoes
- dill seed
- red chili pepper flakes
- bay leaves
- powdered mustard
- black peppercorns
In my own canning this summer I’ve relied heavily on the internet for assistance. Sure I called Granny and I read the Ball Blue Book, but mostly I’ve looked at other FaceBook pages and blogs. So I decided I should write at least one good blog post that really gave some step by step instructions that would be useful to somebody trying to figure out how to can. Although I’ve written several nice summaries of making applesauce, jam, or some other thing, I haven’t really been explicit. So here goes!
Canning Pickled Mixed Veggies, the easy and quick method.
Choose the veggies you wish to pickle and have everything sliced and ready to go into the hot jars.
Fill a large canning bath pot with water. Add pint or quart jars, rings, and lids and then turn the burner on and get it heating up. (It should boil eventually).
While the water is heating through and the jars are sanitizing, you can begin preparing your veggies.
I did a lot of research before deciding what to can and pickle all together, that would all cook around the same amount of time, in order to make this very easy. (I accomplished this all during my toddler’s two hour naptime, so believe me; it was easy and fast). Note: I had dreamt about making this, that’s how crazy am I about canning these days! I also harvested the last 12 green beans and last 5 cucumbers from my garden.
Combine in a saucepan:
2 1/2 cups white vinegar
2 1/2 cups water
1/4 cup salt
Bring to a boil.
Put 3 carrots into boiling water for 3 minutes to soften before cutting. Keep this brine almost boiling/very hot (with lid on) while you fill jars with veggies. Everything must be done quickly in order to keep the vinegar/salt/water ratio proper.
Slice into rounds: raw cucumbers and the par boiled carrots. Chop raw green beans. Peel and chop fresh garlic.
Set out your Pickling spices:
Dill Seed or heads of dill from garden
Mustard Seed or powder (optional)
red pepper flakes (optional)
Bay leaf (optional)
Filling the jars:
Once you have all of your ingredients ready to go and your jars are hot and the water bath is rumbling with a boil, or close to it, you can begin the filling process.
I always put a cloth down on my counter, to absorb heat from jars and keep things from slipping around.
Using tongs, remove jars from water and line up.
Begin by filling with spices.
I put 1/4 teaspoon of dill seed in each jar, about 1/8 teaspoon of mustard powder, a pinch of red pepper flakes and 8 black peppercorns into eat jar. I didn’t use bay leaf this time, but did in my last batch. I ran out of fresh dill heads as well.
Add chopped Garlic. You can add whole cloves or as I do, add 2 or 3 clove halves. Cutting them will release more flavor.
Having everything in bowls, chopped, really speeds up this process and the jars stay hot. (Remember you’ve got the vinegar and salt brine waiting hot in a pan on the stove, and the hot water canning bath is going.)
I layered my veggies, but you can add them in any way you wish.
Carrot, cucumber, green bean was my original plan. But then I had some space left in the top of my jars, so I quickly rinsed some yellow tomatoes I had picked. Tap and shake jars on the counter so that things settle inside and you have more room to add more veggies.
From my online research regarding “pickled mixed veggies” some veggies need more time, different processing, and other ingredients, but these 4 can go together into a dill brine. If you want to alter this, you should consider reading up on it before adding peppers, onions, beets, cauliflower, etc. Although I think most of those are fine to add to this recipe. As long as you are pickling, you can put into jars and seal with a hot water bath, not a pressure cooker.
After my jars were full, I retrieved the rings and lids from the hot water bath. I brought the saucepan of boiling brine over and ladled it into the jars until they were full. Leave 1/8 inch head space.
Fit the seals and rings on the jars and screw on until almost tight. Leave a tiny bit of looseness in order to allow air to release during canning. Put into rack and lower into hot water bath. Process time is 20 minutes. I came to this amount of time because dilly beans take 10 minutes, cucumbers take 15 minutes and carrots take 20…so I just went with the longest time.
After 20 minutes use hot pads or gloves and remove the jars from the hot water and set on a counter to cool for several hours. They will “pop” and seal within the first 30 minutes (The lid will suction down). To check on them, tap on the lid and if it pops up and down and the contents fall and air seems to be in the jar, then it hasn’t sealed yet. You can reheat in water and try to seal again, or just put into the fridge and they will keep for 2 months in the fridge.
I haven’t tasted my pickled mixed vegetables yet, because you have to wait at least 3 weeks for the brine to really set. I’m looking forward to enjoying these with a salad, pasta, as an appetizer, or snack. I had some leftover brine from a previous batch of pickles that I added to this brine, but then when I was done with 6 pints, I had a jar leftover of brine again. *sigh* I may have to make yet another batch…or *gasp* just use the brine to clean my sink out or something. I’m out of homegrown beans, cucumbers, dill, and almost all of my garlic now, so I really should stop pickling. I’m almost out of collected jars too, and I need to use the last of them for another round of applesauce or plum jam…or both!
Please tell me if this was a helpful blog post for you and what else you have pickled this way in your own kitchen lately. Thanks for sharing, I love to hear from you!
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