A great way to use up lots of veggies in the summer.
PICKLED GARDEN VEGETABLES
Take a cue from ever-popular dill pickles and try pickling an assortment of garden-fresh vegetables.
Prep: 1 hour 30 minutes
Process: 5 minutes
- 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
- 2 tablespoons sugar
- 1 tablespoon pickling salt
- 3 tablespoons snipped fresh dill
- 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. Place carrots, green beans, cauliflower, sweet peppers, zucchini, and onions in an 8-quart kettle. Add water to cover. Bring to boiling. Cook, uncovered, 3 minutes. Drain.
2. Pack vegetables into hot, sterilized pint canning jars, leaving 1/2-inch headspace. Set aside.
3. In a large saucepan, combine 3 cups water, vinegar, sugar, salt, dill, 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 from canner; cool on a wire rack. Makes 7 pints