Giardiniera

Servings 6 pints

½ head cauliflower cut into small florets
1 pound carrots cut into ½ inch diagonal slices
1 pound green and/or red bell peppers cut into long strips then cut in halves or thirds
1 medium onion cut in half, then skinny wedges
3 medium jalapeno peppers seeded and cut in thin slices
1 quart cider vinegar
1 ½ cups water
1 cup sugar
2 tablespoons pickling spice
2 teaspoons basil
1 teaspoon oregano
1 teaspoon peppercorns
2 cloves garlic
1 teaspoon salt

Cut all vegetables and combine in a large bowl.
In a large sauce pot, combine remaining ingredients and bring to a boil.
Reduce heat to simmer, add vegetables and cook until just tender.
If not processing jars, continue cooking another 10-15 minutes. Scoop into jars. Let cool then refrigerate for at least 4-5 days before serving.
To process jars: Pack vegetables into pint jars leaving ¼ inch headspace. Cover with liquid. Remove bubbles and adjust 2 piece lid. Process in boiling water canner for 20 minutes.

Check out the Ball website for more information on the boiling water canning process.