Shredded Sweet Pickles

Preparation info
  • Approximately

    2 to 2½ pints

    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About


  • 6 cups mixed, coarsely shredded firm vegetables, such as cucumbers, cabbage, onions, and carrots
  • ¼ cup


  1. Prepare the shredded vegetables. Make a brine of the salt dissolved in the water. Add the vegetables and soak for 4 hours, covered. Drain in a colander and rinse well. Squeeze out as much water as possible.
  2. Combine the sugar, vinegar, water, mustard seed, and pickling spices, and simmer together, covered, for 15 minutes. This can be done when the vegetables are