I'm looking for some good recipes that will hold up to canning for the following:
Mrs. Wages brand pickling mixes makes great pickles. I usually try to do things from scratch, but this is quick and easy. You can also pickle zucchini.
This isn't what you asked for but it is wonderful: MUSTARD PICKLES. 5 quarts raw vegetables including sliced big cucumbers, little baby cucumbers, little bitty onions (I use frozen), raw cauliflower, green tomatoes, chopped big onions, and red or green pepper in chunks---use any proportions you like or omit things you don't like (I recommend the cauliflower and miniature onions). Soak for 24 hours in brine made of 1 quart water and 1/2 cup salt. Bring to boil in same solution. Drain. Add the hot mustard dressing, heat, can, and seal. DRESSING: 3/8 cup dry mustard (like Coleman's), 3/8 cup dry turmeric, 1 cup flour, 2 cups sugar (mix all together so flour won't lump) then stir in 2 quarts vinegar and cook until thick. Makes 10 pints.
This was my mother's recipe 70 years ago. These mustard pickles are good with anything but are unbelievable with ham.