Season’s End Mixed Pickles
  • 2cups sliced cucumbers
  • 2cups chopped cauliflower
  • 2cups sweet peppers
  • 2cups chopped carrots
  • 2cups sliced onions
  • 2cups chopped green tomatoes
  • 2cups string beanscut into 1 inch pieces
  • 2cups chopped celery
  • 2T celery seed
  • 4T mustard seed
  • 4cups Clover Valley Farms Herb Infused Vinegar
  • 2cups honey
  • 4T turmeric
  1. Soak the cucumbers, peppers, cauliflower, tomatoes and onions overnight in a solution of 1 cup salt to 4 quarts water.
  2. Drain and rinse well.
  3. Cook the carrots and beans in boiling water until tender and drain.
  4. Mix all the vegetables together with the remaining ingredients and boil for 8 minutes.
  5. Pack into hot sterilized jars to within ½ inch from tops, adjust lids and process for 5 minutes in a boiling water bath.