Ingredients
- 1 cauliflower, broken into florets
- 1 red sweet pepper, cut into strips
- 2 or 3 c. baby carrots, or sliced adult carrots
- 2 c. celery, cut into 1 inch diagonal slices
- 2 c. small whole onions, or 2 medium onions, quartered
- 1 lb. green beans trimmed
- garlic cloves peeled -use two per jar
- dried chilies
- kosher salt (do not use table salt)
- 5 c. distilled white vinegar, 5% acidity
- 1 c. water
- 1/2 c. sugar
Directions
- Cut up vegetables into a large glass, stainless, or stoneware bowl and cover with cold water and 1/4 c. kosher salt. Stir the salt into a little water before adding it to the big bowl to dissolve it. Cover the bowl with a plate or another bowl that presses down on the veg to keep it submerged. Let it sit for at least one hour.
- While the vegetables are soaking, place jars in the dishwasher and run through the heated dry cycle. While this is happening put the rings and lids in a small pot cover with water and simmer gently on the stove. Cover to keep warm but do not boil.
- Drain the vegetables.
- For the pickling solution, combine last 3 ingredients in a non-reactive pot and bring to a boil. Simmer for 15 minutes.
- To each jar, add 2 garlic cloves and 1/2 tsp chili pepper flakes. Pack hot jars with veg, making sure to get an assortment of everything in there. Be sure to really pack the vegetables as tightly as you can in there, otherwise after you finish boiling them, they won't be too full. Fill with boiling hot pickling solution to the top, leaving 1/2 inch headspace. Place a long thin spatula, or use a chop stick and pole around jar to remove air bubbles. Fill jars again with the brining solution to within 1/2 of top. Wipe rims with a clean paper towel dipped in hot water. Use the water that is still hot from boiling the lids.
- Place hot lids on the jars, and then screw the rings on. Process in boiling water bath (water should cover the jars by at least 1 inch) for 15 minutes. Start timing from when the water comes back to a full rolling boil.
- Remove to a towel in a draft free place, and let sit for at least 24 hours before moving. Transfer to a cool, dark place and let sit about 6 weeks before opening.