Best 4 Mixed Pickles Recipes

**Mixed Pickles: A Delightful Medley of Flavors and Textures**

Mixed pickles, a delectable array of vegetables preserved in a tangy and flavorful brine, offer a symphony of tastes and textures that tantalize the palate. This versatile condiment finds its place in various cuisines worldwide, enhancing sandwiches, salads, and meat platters with its vibrant colors and distinct flavors. From the classic cucumber pickle to the spicy carrot and cauliflower varieties, each pickle in this medley brings its unique charm. Whether you prefer the sweet and mild taste of bread and butter pickles or the fiery kick of chili pickles, there's a mixed pickle recipe to suit every taste preference. Dive into this collection of mixed pickle recipes and discover the perfect accompaniment to your next culinary adventure.

Let's cook with our recipes!

MUM'S SWEET MIXED PICKLES

Mum's Sweet Mixed Pickles image

I loved these. Especially the little onions :) Mum would make a special little jar for me of just onions and cauliflower. As I got older she continued this little tradition every year xo Now as I've mentioned in other recipes of hers, she didn't leave me with any methods of doing things, so I only have what I have and no...

Provided by Sue Fitzpatrick

Categories Other Side Dishes

Number Of Ingredients 9

Ingredients

1 gal mixed vegetables (cauliflower, small pickling onions, cucumbers)
BRINE
1 gal water
1 c pickling salt
alum (a salt compound for firming and crisping pickles)
SYRUP
6 c white sugar
1 qt vinegar (4 cups)
2 Tbsp pickling spice (tied in a cheesecloth bag)

Steps:

1. Wash and floret caulifower, peel off any dry layers from onions, cut cucumbers and place them all into a large enamel canner. Mum used to slice the cucumbers in quarters - lengthwise, then cut those quarters into 1" pieces.
2. Brine: Boil one gallon of water then add 1 cup of pickling salt to it. Pour hot over vegetables and cover.
3. Day 2: Change brine (do not rinse vegetables)
4. Day 3: Change brine (do not rinse vegetables)
5. Day 4: Drain brine and cover vegetables with boiling water and 1 tablespoon of alum. (do not rinse vegetables)
6. Day 5: Drain and thoroughly wash vegetables under cold water. Pack vegetables into sterilized jars. Fill them to the neck of the jars.
7. Syrup: In a pot, add sugar, vinegar and pickling spice. Boil 5 minutes, pour over vegetables and seal jars.

MIXED VEGETABLE PICKLES

Mixed Vegetable Pickles image

These refrigerator pickles are easy and versatile. The recipe calls for cauliflower and carrots but you can use any equivalent amount of cucumbers, broccoli, peppers, brussels sprouts, baby squash or baby zucchini. These will keep for several weeks in the refrigerator. This recipe comes from the Chicago Tribune Good Eating section. Prep time does not include standing and chilling time.

Provided by Hey Jude

Categories Lunch/Snacks

Time 30m

Yield 4 half pints

Number Of Ingredients 12

Ingredients

1/4 head cauliflower, broken into florets
2 carrots, peeled,thinly sliced
2 sprigs fresh dill
2 sprigs cilantro
6 cloves garlic, quartered
2 serrano chilies, quartered lengthwise
1 habanero pepper, halved
1 quart white wine vinegar
4 teaspoons sea salt
2 teaspoons dry mustard
2 teaspoons ground cumin
1 teaspoon turmeric

Steps:

Arrange cauliflower and carrots in four half-pint canning jars; set aside.
Heat remaining ingredients to a boil in a saucepan over medium heat, cook 10 minutes.
Turn off heat; let steep 5 minutes.
Pour mixture over the vegetables to cover.
Cover jars tightly; cool to room temperature, about 1 hour.
Refrigerate at least three days before serving.

SMALL BATCH MIXED VEGETABLE MUSTARD PICKLES

Small Batch Mixed Vegetable Mustard Pickles image

This is the recipe I use. It makes a small batch about 5 quarts. It is an east coast favourite (I am from New Brunswick, Canada) and is typically served with meat and potato meals.

Provided by Chef burnt toast

Categories Canadian

Time 1h20m

Yield 5 quarts

Number Of Ingredients 12

Ingredients

1 quart pickling cucumber (about 1.5 lbs/625 g)
4 cups cauliflower florets (1 small head)
1 cup peeled white pearl onion
1/2 cup pickling salt
6 cups water (lukewarm)
3 cups granulated sugar
1/2 cup all-purpose flour
3 tablespoons dry mustard
1 tablespoon celery seed
1 1/2 teaspoons turmeric
3 cups vinegar
1/2 cup water

Steps:

Cut a thin slice from the ends of each cucumber and cut into thick slices. Place cucumbers, califlower and onions in a large non-reactive container. Combine salt with lukewarm water, stirring until dissolved. Pour over vegetables and let stand 24 hours. Make sure vegetables are covered, I often have to make the brine a couple of times to have them covered.
After 24 hours, drain the vegetables well, and rinse them well.
Combine sugar, flour, mustard, celery seeds and tumeric in a large saucepan, stir until well mixed. Whisk in vinegar and water. Bring to to a boil over high heat stirring constantly, until smooth and thickened. Add vegetables and return to a boil for 30 seconds.
Remove hot jars from canner. Remove vegetables from liquid with a slotted spoon; pack into jars. Process 10 minutes for pints (500 ml) jars and 15 minutes for quart (1 L) jars.

Nutrition Facts : Calories 611, Fat 2.3, SaturatedFat 0.2, Sodium 11362.6, Carbohydrate 142.4, Fiber 3.8, Sugar 124.8, Protein 5.2

GRANDMA'S MIXED PICKLES OR END OF THE GARDEN

Grandma's Mixed Pickles or End of the Garden image

These sweet mixed pickles are so good. Grandma often improvised with whatever she had left in the garden but cucumbers, cauliflour, and carrots were always included.

Provided by Kathie Carr

Categories Other Snacks

Time 20m

Number Of Ingredients 17

Ingredients

1 qt small cucumbers cut in 1 inch slices
2 c carrots peeled and cut in chunks
2 c small onions
2 red bell peppers, cut in chunkc
2 green peppers, cut in chunks
1 large cauliflower broken into florets
2 c green beans
2 c broccoli florets
1 c canning or kosher salt
4 qt water
2 c sugar
3 Tbsp mixed pickling spices
2 tsp mustard seed
1 tsp celery seed
1 hot red pepper (use the amount you like for heat)
6 1/2 c apple cider vinegar
optional: pickle crisp (a new product grandma didn't have)

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.

Tips:

Choose firm, fresh vegetables for pickling.
Use a variety of vegetables to create a flavorful pickle.
Soak the vegetables in a salt water solution for at least 24 hours before pickling.
Use a clean, sanitized jar for pickling.
Cover the vegetables completely with the pickling solution.
Store the pickles in a cool, dark place for at least 2 weeks before eating.

Conclusion:

Mixed pickles are a delicious and versatile condiment that can be enjoyed in many different ways. They are perfect for adding a tangy flavor to sandwiches, salads, and other dishes. With a little planning and preparation, you can easily make your own mixed pickles at home. So next time you're looking for a flavorful and healthy addition to your meals, give mixed pickles a try!