Recipe
Ingredients
- 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)
- 2 cloves garlic (quartered)
- 1 quart apple cider vinegar
- 1 ½ cups water
- 1 cup sugar
- 2 tablespoons pickling spice
- 2 teaspoons dried basil leaves
- 1 teaspoon dried oregano leaves
- 1 teaspoon whole peppercorns
- 1 teaspoon salt
Instructions
- 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.
Notes
Check out the Ball website for more information on the boiling water canning process.