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- 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 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.
- 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.
- cal. (kcal) 14,
- carb. (g) 3,
- sugar (g) 1,
- vit. A (IU) 1409,
- vit. 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 (mg) 10,
- iron (mg) 0,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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