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1
pound carrots, peeled
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1
pound fresh green beans, trimmed and cut into 2-inch pieces
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3
cups cauliflower florets
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3
green and/or red sweet peppers, cut into strips
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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
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2
onions, cut into wedges
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3
cups water
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3
cups white wine vinegar
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3
tablespoons snipped fresh dill
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2
tablespoons sugar
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1
tablespoon pickling salt
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1/2
teaspoon crushed red pepper
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6
cloves garlic, minced
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.
- Calories 14,
- Carbohydrate (gm) 3,
- Sugar, total (gm) 1,
- Vitamin A (IU) 1409,
- Vitamin C (mg) 11,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Sodium (mg) 71,
- Potassium (mg) 95,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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