Garlicky Pickled Mixed Veggies

Garlicky Pickled Mixed Veggies Enlarge Image
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2 users rated this recipe an average rating of 5.0
Makes:
38 servings
Serving Size:
1/4 cup
Yields:
6 pints
Prep:
45 mins
Process:
10 mins
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Garlicky Pickled Mixed Veggies

Ingredients
2
ears of corn
3
cups cauliflower florets
3
medium red sweet peppers, seeded and cut into 1-inch pieces
12
ounces green beans, trimmed and cut into 1-inch pieces
3
medium carrots, cut into 1/2-inch slices
2
medium onions, cut into small wedges
3
cups water
3
cups white vinegar
1
cup sugar
1
tablespoon kosher salt
18
cloves garlic, smashed
1 1/2
teaspoons crushed red pepper

Directions

  1. Remove husks from ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut cobs into 1- to 1 1/2-inch pieces. In an 8-quart pot combine corn, cauliflower, sweet peppers, green beans, carrots, and onions. Add enough water to cover. Bring to boiling. Cook, uncovered, for 3 minutes; drain. If desired, cut corn lengthwise into halves or quarters.
  2. In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the 3 cups water, vinegar, sugar, and salt. Bring mixture to boiling, stirring to dissolve sugar.
  3. Pack vegetables into six hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 3 cloves garlic and 1/4 teaspoon crushed red pepper to each jar. Pour hot vinegar mixture over vegetables, maintaining the 1/2-inch headspace. Remove air bubbles and wipe jar rims; adjust lids.
  4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 pints.

Nutrition Facts

(Garlicky Pickled Mixed Veggies)
    Per serving:
  • 45 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 164 mg sodium,
  • 9 g carb.,
  • 1 g fiber,
  • 7 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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