Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Remove husks from ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut cobs into 1- to 1 1/2-inch pieces. In an 8-quart pot combine corn, cauliflower, sweet peppers, green beans, carrots, and onions. Add enough water to cover. Bring to boiling. Cook, uncovered, for 3 minutes; drain. If desired, cut corn lengthwise into halves or quarters.

  • In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the 3 cups water, vinegar, sugar, and salt. Bring mixture to boiling, stirring to dissolve sugar.

  • Pack vegetables into six hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 3 cloves garlic and 1/4 teaspoon crushed red pepper to each jar. Pour hot vinegar mixture over vegetables, maintaining the 1/2-inch headspace. Remove air bubbles and wipe jar rims; adjust lids.

  • Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 pints.

Nutrition Facts

45 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 164 mg sodium. 106 mg potassium; 9 g carbohydrates; 1 g fiber; 7 g sugar; 1 g protein; 0 g trans fatty acid; 1185 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 12 mg calcium; 0 mg iron;

Reviews (2)

39 Ratings
  • 5 star values: 21
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3
Rating: Unrated
This is a wonderful addition to my pantry! We eat them as a side dish with burgers or grilled foods or by themselves for a quick snack. This will stay a part of our food choices.
Rating: Unrated
These are great. I used cider vinegar and pickle crisp. Have to make more. We all love them.