Recipes and Cooking Pickled Garden Vegetables 3.0 (4) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Total Time: 1 hrs 30 mins Yield: 7 pints Jump to Nutrition Facts Ingredients 1 pound carrots, peeled 1 pound fresh green beans, trimmed and cut into 2-inch pieces 3 cup 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 cup water 3 cup white wine vinegar 3 tablespoon snipped fresh dill 2 tablespoon sugar 1 tablespoon pickling salt ½ teaspoon crushed red pepper 6 cloves garlic, minced Directions 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. 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. Rate it Print Nutrition Facts (per serving) 14 Calories 3g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 14 % Daily Value * Sodium 71mg 3% Total Carbohydrate 3g 1% Total Sugars 1g Vitamin C 10.6mg 53% Calcium 10.1mg 1% Iron 0.2mg 1% Potassium 95mg 2% Folate, total 12.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.