Prepper Survivalist Handbook: Emergency Homesteading and Survival Guide by Nikola Mckimmy

Author:Nikola Mckimmy [Mckimmy, Nikola]
Language: eng
Format: epub, mobi
Published: 2015-05-22T22:00:00+00:00

Pickling Vegetables

In addition, think about adding pickled vegetables to your long-term food supply. While you can pickle individual vegetables, combining several different vegetables allows you to can food that you might not have enough of otherwise. Here is one recipe but feel free to make it your own using what you have in the garden. Here is the recipe:

8 pounds pickling cucumbers about 5 inches long

4 pounds small onions

8 cups celery

4 cups carrots

4 cups bell pepper

4 cups cauliflower

10 cups white vinegar

½ cup prepared mustard

1 cup canning salt

7 cups sugars

6 tablespoons celery seed

4 tablespoons mustard seed

1 tablespoon whole cloves

1 tablespoon ground turmeric

Instructions:

Cut vegetables into bite size pieces and place in a large baking dish

Cover with two inches of crushed ice

In a 16-qt. pan, combine vinegar and prepared mustard

Add spices to vinegar and mustard mixture

Bring mixture to a boil

Drain vegetables and add them to the mixture

Cover and return to a boil

Drain vegetables, but save the mixture

Fill jars with vegetables leaving ½ inch empty at top

Add mixture making sure to still leave ½ inch empty at top

Screw on lids

Process quarts in boiling-water canner for 10 minutes for altitudes less than 1,000 feet, 15 minutes for altitudes between 1,001 and 6,000 feet and 20 minutes for altitudes higher than 6,000 feet

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