Hot Pickled Veggies
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 pound pearl onions, peeled
1 pound cauliflower flowerets
1 pound carrots, sliced (baby carrots are fine)
1 pound green bell peppers, sliced
1 pound red bell peppers, sliced (or ½ pound each of red, green, yellow and 8 cloves garlic
8 Jalapeno peppers
5 cups of vinegar (labeled 5%% acidity)
1 3/4 cups sugar
1 1/2 cups water
1/4 cup pickling salt
1/4 cup mustard seed

Preparation

1 Place one clove garlic and 1 pepper in each hot wide mouth pint jar. Put onions and cauliflower in metal strainer or wire basket. Lower into a large pan of briskly boiling water. When water returns t a boil, remove strainer from water and fill jars with onions and cauliflower. When water returns to boil, repeat with carrots and peppers, leave 1/2 inch head space in each jar. 2 Combine the vinegar, sugar, water pickling salt and mustard seed in a 3-4 quart pan over medium heat. Bring to boil. Remove from heat and immediately pour over veggies in the jars, leaving 1/2 inch head space. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar top and threads clean. Place hot lids and screw bands on firmly. Process in boiling water canner for 10 minutes. 3 Yield: 8 pints