Hot Pickle Mix

A zesty pickle not for the timid! Adjust the amount of jalapeño peppers to give the “degree of heat” that you prefer.


  • 4 cups (1000 ml) sliced pickling cucumbers
  • 2 cups (500 ml) cauliflowerettes
  • 1 green pepper, cut into strips
  • 1 red pepper, cut into strips
  • 1 cup (250 ml) each: sliced carrots and pickling onions
  • 3 cups (750 ml) hot yellow peppers, cut into 1 1/2 inch (3 cm) pieces
  • 1 large garlic clove
  • 8- 1/2 cups (2125 ml) water, divided
  • 2/3 cup (150 ml) pickling salt
  • 8 1/2 cups (2125 ml) white vinegar
  • 3/4 cup (175 ml) granulated sugar
  • 2 tbsp (30 ml) prepared horseradish
  • 3 to 9 jalapeno peppers, halved and seeded


  • Combine prepared cucumbers, cauliflowerettes, green and red peppers, carrots and pickling onions in a large stainless steel or glass container. Dissolve salt in 7 cups (1750 ml) water. Pour salt water mixture over vegetables; let stand 1 hour.
  • Place 6 clean 500 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Drain vegetables; rinse well and drain thoroughly. Add hot yellow peppers and mix well.
  • Combine remaining ingredients, except jalapeño peppers in a large stainless steel saucepan. Bring to a boil; boil gently 15 minutes. Remove garlic.
  • Pack vegetables and 1 to 3 jalapeño pepper(s) into a hot jar to within 3/4 inch (2 cm) of top of jar. Add hot liquid to cover vegetables to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more vegetables, jalapeño peppers and hot liquid. Wipe jar rim removing any food residue. Centre hot sealing disc lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining vegetables, jalapeño peppers and hot liquid.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.