Pickled Vegetable Relish

Kay Bedlan, Lewellen, Neb.

2 heads Cauliflower, broken into pieces

4 Carrots, sliced

4 Celery Stalks, sliced thick

2 Green Bell Peppers, cut in strips

6 Onions, peeled and quartered

2-1/2 c. White Vinegar

1-1/2 c. White Sugar

3-1/2 c. Water

3 Tbsp. Salt

1 Tbsp. Mustard Seed

1 Tbsp. Celery Seed

¼ t. Tumeric

Cover cauliflower with water and bring to a boil. Boil 5 minutes and drain. Combine vinegar, sugar, water, salt, mustard, celery seed and tumeric. Bring to a boil. Add all of the vegetables and simmer 5 minutes. Continue simmering while quickly packing jars. Solution should cover vegetables. Seal jars. Process in water bath for 10 minutes.

Pickle Juice

Janis Lingenfelter, Plainview, Neb.

3 c. Vinegar

1-1/2 t. Turmeric

5 c. Sugar

2 Tbsp. Mustard Seed

1/2 t. Ground Cloves

2 c. Water

1 t. Celery Seed

Mix all ingredients and bring to a boil. Cool. Pour over cucumber slices, cauliflower, beets, etc. Pack into sterile jars. Cook pressure cooker for 5 minutes on 15 pounds of pressure.

Spicy Pickled Beets and Onions

Sharon Raasch, Imperial, Neb.

4 lbs. Beets, 1-1/2 inch diameter

3 c. Sweet Onions, thinly sliced

2-1/2 c. Cider Vinegar

1-1/2 c. Water

1 t. Salt

2 c. Sugar

3 Tbsp. Pickling Spices

1 whole Clove

3 Cinnamon Sticks

Place pickling spice, clove and cinnamon sticks in a cheese cloth bag and tie with a rubber band. Wash and drain beets, leaving 2 inches of stems and tap roots. Cover with boiling water and cook until tender. Remove peel and trim ends. Combine remaining ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer 5 minutes. Add sliced beets and cook until hot throughout. Remove cinnamon sticks and spiced pickling bag. Pack beets and onions hot into hot jars. Leaving 1/4-inch headspace, ladle hot pickling brine over beets and onions. Remove air bubbles and adjust two piece caps. Process 30 minutes in hot water bath canner.