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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.

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  • Yields: 7 pints
  • Start to Finish: 1 hr 30 mins

Pickled Garden Vegetables

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.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 71 mg sodium,
  • 3 g carb.,
  • 0 g fiber,
  • 1 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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