servings: 1 quart prepping time: 30 min cooking time: 20 min
Ingredients & Directions for Vegetables
- Wash Vegetables Cut so they will fit into the jars
- For our canning class we used; peppers cauliflower beets carrots
- Add spices-options are endless (add 1/2-1 teaspoon of spices, add garlic cloves whole or chopped up)
- garlic
- fennel seeds
- fenugreek seeds
- pickling spices
- Pack into jar and pour in hot vinegar mixture
Ingredients & Directions for Vinegar Mixture
Combine in a saucepan, boil to dissolve suger
- 1 cup vinegar
- 1 cup water
- 3 Tablespoon sugar
- 1.5 teaspoon salt (pickling or sea salt)
Directions for water canning
Refer to Hot Water Canning for instructions
The Pickled Pantry was a book passed to me and it’s full of great recipes by the quart.