Pickled Garden Vegetables

These pickled vegetables can be stored in a cool, dry, dark place for up to 1 year, and they make a great gift. Make jars of the veggies in advance and give as Christmas presents.

Pickled Garden Vegetables + enlarge image
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8 users rated this recipe an average rating of 3.5
Yields:
7 pints
Start to Finish:
1 hr 30 mins
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Pickled Garden Vegetables

Ingredients
1
pound carrots, peeled
1
pound fresh green beans, trimmed and cut into 2-inch pieces
3
cups cauliflower florets
3
green and/or red sweet peppers, cut into strips
2
zucchini and/or yellow summer squash, halved lengthwise and sliced 1/2-inch thick or 1 pound baby zucchini or yellow summer squash, halved
2
onions, cut into wedges
3
cups water
3
cups white wine vinegar
3
tablespoons snipped fresh dill
2
tablespoons sugar
1
tablespoon pickling salt
1/2
teaspoon crushed red pepper
6

Directions

  1. Halve any large carrots lengthwise. Slice carrots 1/4-inch thick with a crinkle cutter or sharp knife. In an 8-quart pot, combine carrots, green beans, cauliflower, sweet peppers, zucchini, and onions. Add water to cover. Bring to boiling. Cook, uncovered, for 3 minutes. Drain.
  2. Pack vegetables into hot, sterilized pint canning jars, leaving 1/2-inch headspace. Set aside.
  3. In a large stainless-steel, enamel, or nonstick saucepan, combine the 3 cups water, vinegar, dill, sugar, salt, crushed red pepper, and garlic. Bring to boiling. Pour over vegetables in jars, leaving 1/2-inch headspace. Remove air bubbles and wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars; cool on racks.

From the Test Kitchen

Gift It!

Cut a square of cheesecloth to fit over the lid of a pint jar. Place the cheesecloth square over the top of the jar, and tie twine around the jar lid to secure. Attach a paper gift tag using the twine.

Nutrition Facts

(Pickled Garden Vegetables)
    Per serving:
  • 14 kcal cal.,
  • 71 mg sodium,
  • 3 g carb.,
  • 1 g sugar
  • Percent Daily Values are based on a 2,000 calorie diet
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