Categories: pickles-relish
Ingredients
- 1 lb. pearl onions, peeled
- 1 lb. cauliflower, florets
- 1 lb. carrots, sliced
- 1 lb. green bell peppers, sliced
- 1 lb. red bell peppers, sliced
- 8 cloves garlic
- 8 jalapeno peppers (optional)
- 5 1/4 cups white vinegar (5% acidity)
- 1 3/4 cups sugar
- 1 1/2 cups water
- 1/4 cup pickling salt
- 1/4 cup mustard seed
- 8 wide mouth pint jars with bands and lids
Directions
- Place 1 clove of garlic and 1 jalapeno pepper in each of the 8 jars. Put onions and cauliflower into jars. Repeat procedure with carrots and peppers. Leave 1/2-inch headspace in jars.
- Combine vinegar, sugar, salt and mustard seed in a 3-4 quart pan over medium heat. Bring to a boil. Remove from heat and pour over vegetables in jars, leaving 1/2 inch headspace. Discard any leftover brine. Carefully run a non-metallic spatula down inside of jars to remove air bubbles. With a damp cloth, wipe tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 10 minutes.
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makes 8 pint jars