Pickled Garden Vegetables
pound carrots, peeled
pound fresh green beans, trimmed and cut into 2-inch pieces
cups cauliflower florets
green and/or red sweet peppers, cut into strips
onions, cut into wedges
cups white wine vinegar
tablespoons snipped fresh dill
tablespoon pickling salt
teaspoon crushed red pepper
cloves garlic, minced
- 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.
- Pack vegetables into hot, sterilized pint canning jars, leaving 1/2-inch headspace. Set aside.
- 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
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