Servings: Makes 4–5 quarts
- 1 cup sliced cucumbers
- 1 cup chopped red, green or yellow bell peppers
- 1 cup sliced onions
- 1 cup green beans , snapped in 1/2-inch lengths
- 1 cup asparagus spears, cut into 1/2-inch lengths
- 1 cup sliced cabbage
- 1 cup sliced carrots
- 1 cup cauliflower florets
- 1/4 cup chopped jalapeno peppers
- 1/4 cup canning salt or pickling salt
- 1 gallon water
- 2 cups apple cider vinegar
- 1 cup sugar
- 1/4 cup pickling spices
- 1 Tbsp. celery seeds
In a large nonreactive stainless steel bowl, combine the cucumbers, peppers, onions, green beans, asparagus cabbage, carrots and jalapeno peppers. Combine the salt and water and pour over the vegetables, allowing it to sit overnight. Drain well.
Fill a large pot with water and bring to a boil over high heat.
Place the vegetables in the boiling water and blanch for 5 minutes. Drain and immediately transfer the vegetables to a bowl of ice water to crisp them. After 1 minute, drain well and transfer to hot sterilized canning jars.
In a nonreactive stainless steel saucepan, combine the vinegar, sugar, spices and celery seeds. Place over medium-high heat and bring to a boil.
Once boiling, carefully pour over the vegetables in the sterilized jars, leaving 1/2-inch headspace. A canning funnel makes this step easy. Remove any air bubbles by tapping the sides of the jars.
Wipe the jar rims and tighten the lids on the jars.
Place the jars in a boiling water bath for 10 minutes. Make sure the water level is 1 inch above the jar tops.
Carefully remove the jars from the water with a jar lifter or sturdy tongs. Place them on a kitchen towel or wire rack. Do not retighten screw bonds. Allow the jars to cool 12 to 24 hours before putting them away. Jar lids will pop as they cool. If the center of the lid is indented, the jar is sealed. If the jars do not seal, store them in the refrigerator.
Back to the Family © 2007 by Thomas Nelson Publishers.