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Summer’s End Pickled Vegetables

Don't let all those veggies go to waste! Can them and have them all winter!
Prep Time 30 minutes
Cook Time 20 minutes
Course Side Dish
Servings 1 quart

Equipment

  • Quart Canning Jars

Ingredients
  

Vegetables

  • Vegetables (For our canning class we used peppers, cauliflower, beets, & carrots)

Some Suggested Spices

  • Garlic
  • Fennel Seeds
  • Fenugreek Seeds
  • Pickling Spices

Vinegar Mixture for Canning

  • 1 cup vinegar
  • 1 cup water
  • 3 tbsp sugar
  • 1 ½ tsp salt (pickling or sea salt)

Instructions
 

Vegetables

  • Wash and cut vegetables so that they will fit into the jar
  • Add spices - 1/2 to 1 tsp of your choice of spices, add garlic cloves whole or chopped up
  • Pack into jar

Vinegar Mixture for Canning

  • Combine all ingredients in saucepan and bring to a boil (to dissolve sugar)
  • Pour hot vinegar mixture over vegetables in jar

Directions for Hot Water Bath Canning

  • See notes for link to full Hot Water Bath Canning instructions

Notes

Directions for Hot Water Bath Canning
The Pickled Pantry was a book passed to me and it’s full of great recipes by the quart.
Keyword beets, bell peppers, canning, carrots, cauliflower, vegetables