Categories: canning - pickles
Ingredients
- 8 oz. tiny whole carrots, trimmed
- 1/2 cup pearl onions
- 1/2 cup pickling salt
- 8 cups water
- 8 oz. whole tiny zucchini, trimmed
- 8 oz. whole tiny yellow squash, trimmed
- 1 small head cauliflower, broken into florets (1 3/4 cups)
- 8 sprigs fresh thyme, marjoram or oregano, or four 2-inch sprigs fresh tarragon
- 4 to 8 small hot red peppers or jalapeno peppers
- 3 cups white vinegar
- 1 cup sugar
Directions
- Scrub carrots, removing tops if necessary. Remove onion skins. In a covered saucepan cook carrots and onions in a small amount of boiling water for 5 minutes. Drain. If desired, half squash lengthwise.
- In a large nonmetal container dissolve salt in water. Add drained carrots and onions, zucchini, yellow squash and cauliflower. Let stand for 3 hours. Drain, rinse and drain well.
- Pack vegetables into 4 sterilized hot pint jars, with 1 or 2 sprigs of desired herb and 1 or 2 red peppers in each, leaving 1/2 inch headspace.
- In a large saucepan combine vinegar and sugar. Bring to boiling. Pour the hot vinegar-sugar mixture over vegetables, leaving 1/2-inch headspace. Wipe jar rims; adjust lids.
- Process in a boiling water bath for 10 minutes. (Start timing when water boils.)
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makes 4 pints