Cook Time
15 min
Yields
12 servings
Recipe courtesy of Elizabeth Baird, Canadian Living Cooks.
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ingredients
4
cup vinegar
2
cup granulated sugar
1
Tbsp pickling salt
1
Tbsp celery seeds
1
Tbsp mustard seeds
1
tsp peppercorns
3
bay leaf
1
lb(s) green beans, cut, in 2 inch lengths
2
medium zucchini, sliced, thickly
3
cup cauliflower
3
cup pearl onion, peeled
2
cup carrot, sliced, thickly
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directions
Step 1
In a large heavy Dutch oven, put vinegar, sugar, salt, celery, mustard seeds, peppercorns and bay leaves.
Step 2
Boil for 5 minutes
Step 3
Add green beans, zucchini, cauliflower, onions and carrots.
Step 4
Return to boil. Remove from heat. Discard bay leaves.
Step 5
Prepare 6-2 cup canning jars with vegetables and liquid, leaving ½ inch headspace.
Step 6
Seal with prepared discs and bands
Step 7
Process in boiling water canner for 10 minutes.