Rating: 3 stars
4 Ratings
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  • 4 Ratings

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.

Source: Better Homes and Gardens


Recipe Summary test

1 hr 30 mins
7 pints


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

14 calories; carbohydrates 3g; sugars 1g; vitamin a 1409.1IU; vitamin c 10.6mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 12.1mcg; sodium 71mg; potassium 95mg; calcium 10.1mg; iron 0.2mg.