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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A great quick and easy way to preserve the wonderful flavours of summer and bring their gifts to a whole new plateau! Very hot, adjust according to taste! Ingredients:
4 cups white vinegar |
2 cups granulated sugar |
1 cup water |
1 tablespoon pickling salt |
1 teaspoon turmeric |
1 tsp hot pepper flakes |
6 garlic cloves, minced |
4 cups sliced carrots, cut 1/4-inch thick |
4 cups cauliflower florets |
2 cups red and green bell peppers, cut in 1-inch pieces |
2 cups celery, sliced 1/4-inch thick |
1 medium onion, sliced 1/4-inch thick |
2 small-medium zucchini, sliced 1/4-inch thick |
Directions:
1. In an 8 quart saucepot, combine vinegar, sugar, water, salt, pickling spice, turmeric and hot pepper flakes.
2. Bring to a boil, stirring occasionally, for 4 minutes.
3. Add garlic and vegetables, reduce heat and simmer 5 minutes.
4. Immediately fill hot jars
5. Place hot lids on jar and screw bands on firmly but not overly tight (about finger tip-pressure tight).
6. Process quarts or pints in boiling water canner for 15 minutes.
7. Makes 5 to 6 pints
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