When you say "pickles" to most Americans, the first thought is usually dill cucumber pickles. But there are so many different varieties of pickles to be enjoyed with variations of the vegetables and the brine ingredients.
These Hot Mixed Pickles are pretty much what the name sounds like: a mix of vegetables pickled in a spicy brine. The combination of horseradish and garlic with red pepper flakes will please those that like it hot.
This recipe is similar to Giardiniera, except it swaps the Italian spices for some horseradish. Both are delicious and make great homemade food gifts.
One word of warning: these need to sit at least 4 if not 6 weeks in the jars for the flavors to fully develop. Otherwise some of the stronger flavors will overpower the mix.
Boiling Water Canning for Beginners
Pickles are the best thing to begin learning how to can, all you need to know how to do is boil water. With jams you need to master the art of gelling and with non-acidic foods you need to use a different method for food safety.
If you have never canned before, or need a refresher, check out the Ball website for more information on the boiling water canning process. It details the tools and terminology you need to know before beginning.
What Vegetables to Use for Hot Mixed Pickles
I had a bunch of carrots, pickling cucumbers and purple radishes on hand when I made these. Hence, my mix is a bit on the purplish side. You can use what you have, such as:
- bell pepper slices
- hot pepper slices
- cauliflower
- zucchini
- celery
- pearl onions
Why is there sugar in the pickling brine?
The sugar is not the main preserving agent in pickling brine. That duty falls to the salt and vinegar.
Sugar is usually added for flavor. It can be omitted, by I would not recommend it in this recipe. It is not enough to make the pickles sweet, it is there to help balance the spicy and salty flavors in the brine.
I have not tried a substitute in this recipe, but you could try some honey or maple syrup.
How to serve Hot Mixed Pickles
Use wherever and whenever you would serve pickles or pickle relish:
- on a sandwich or burger
- with a sandwich or burger
- in tuna or chicken salad
- in potato or pasta salad
- with a charcuterie board
- deviled eggs
- on pizza
- on top of soup
- in Calabrese antipasto
Some of those might seem strange to you, but you might want to give it a try to see what you have been missing.
More Pickle Recipes from #OurFamilyTable
Pickling vegetables (and fruits) has been around for millennia as a way to preserve the harvest for later. Enjoy there lovely pickle recipes:
Pleasant Pickle Recipes
- Best Refrigerator Dill Pickles from Jen Around the World
- Easy Dill Pickle Dip from Hezzi-D's Recipe Box
- German Style Rouladen from A Kitchen Hoor's Adventures
- Quick Pickled Cherry Tomatoes from Art of Natural Living
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Recipe
Ingredients
- 4 cups carrots (Β½ inch slice)
- 4 cups radishes (Β½ inch slice)
- 4 cups pickling cucumbers (Β½ inch slice)
- 2 cups yellow onions (cut in thick slices from pole to pole)
- 1 cup canning salt
- 3 quarts water
- 6 cups apple cider vinegar
- 1Β½ cups water
- ΒΌ cup sugar
- 2 tablespoons prepared horseradish
- 1 tablespoon red pepper flakes
- 2 cloves garlic
Instructions
- In a large mixing bowl, combine cut vegetables. Mix canning salt with 3 quarts of water and pour over vegetables. Let sit for 1 hour.
- In a large saucepan combine remaining ingredients and simmer for 15 minutes. Remove garlic cloves.
- Drain vegetables, rinse and drain thoroughly again.
- Pack the vegetables into hot sterile jars. Add brine on top. Slide a knife around the inside edge of the jar to remove any air bubbles and fill jars leaving ΒΌ inch headspace.
- Adjust the two piece lid and process in a boiling water canner for 10 minutes.
Sound fabulous? Share it!
Until next time, happy eating!
~Audrey
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