Eds Pickle Mix Recipes

Steps:

• 1. Dissolve salt in cold water and pour over prepare vegetables. Let stand at cool room temperature for 12-18 hours (overnight).
• 2. Drain completely. Add spices, red pepper, and sugar to vinegar. Boil this liquid for 3 minutes. Add vegetables and bring all to a boil. Immediately pack in sterilized jars, leaving 1/4 inch head space. Remove air bubbles. Adjust caps and process in boiling water bath for 15 minutes. Yeild: 6 pints
• 3. I use pickle crisp, a new product Grandma didn't have. It makes these pickles even crisper and better. Pickle crisp is available at most stores that sell canning products. If you use it follow directions for amounts indicatd in package.

Steps:

• Place cucumbers in a large bowl. Cut 1 pepper in half and place in the bowl along with the 3 remaining peppers, pickling salt, 1/2 cup sugar, and 3 cups water. Toss to combine; cover and let stand overnight at room temperature.
• Drain cucumber mixture; rinse under cold water. In another large bowl, mix together remaining 1/2 cup sugar, vinegar, peppercorns, celery seeds, coriander, allspice, and mustard seeds. Add cucumbers and peppers; toss to combine. Let stand at room temperature at least 3 hours before using.

Steps:

• Cut cauliflower in to flowers and wash. Slice the rest of the vegetables. Place in clean jars.
• Mix water, salt, and vinegar and bring to a boil.
• Pour boiling mixture into jars 1' from top, (if you are using the food coloring, add the few drops now) and seal the jars immediately.