Pickled Mixed Vegetables (Robyn's recipe)

By á-47

Makes 6 pints

Ingredients

• 2 ears corn, remove silk and cut into 1-1 1/2" rounds
• 2 cups cauliflower florets
• 3 medium red sweet peppers, seeded and cut into 1" pieces
• 12 oz. green beans, trim,med and cut into 1" pieces
• 3 medium carrots, cut into 1/2" slices
• 2 medium onions, cut into small thin wedges
• 3 cups water
• 3 cups vinegar
• 1 cup sugar
• 1 Tbsp. kosher salt
• 18 cloves garlic, smashed
• 1 Tbsp. crushed red pepper
• 1 Tbsp. mustard seeds
• 1 Tbsp. celery seeds

Preparation

Step 1

In an 8 qt. pot combine corn, cauliflower, sweet peppers, green beans, carrots and onions. Add enough water to cover. Bring to boiling. Cook, uncovered, 3 minutes' drain. Cut corn lengthwise into halves or quarters.

In a 4-5 qt. stainless steel pot combine water, vinegar, sugar, crushed red pepper, celery seed, mustard seed and salt. Bring to boiling; stir to dissolve sugar.

Pack vegetables into six hot sterilized pint canning jars, leave 1/2" head space. Add 3 cloves garlic to each jar. Pour hot vinegar mixture over vegetables, maintaining the 1/2" head space. Wipe jar rimes, screw on lids.

Process in a boiling water canner for 10 minutes.