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Ingredients
- 4 c. white vinegar
- 2 c. granulated sugar
- 1 c. water
- 1 Tbsp. pickling salt
- 1 tsp turmeric
- 4 c. sliced carrots, cut 1/4 inch thick
- 4 c. cauliflower florets
- 2 c. red and green bell peppers, cut in 1-inch pcs
- 2 c. celery, sliced 1/4" thick
- 1 med onion, sliced 1/4" thick
Directions
- In a 6 to 8 qt saucepot, combine vinegar, sugar, water, salt, pickling spice and turmeric. Bring to a boil, stirring occasionally. Boil for 4 min. Add in vegetables, reduce heat and simmer till vegetables are warm, about 5 min. Immediately fill warm qt or possibly pint jars with mix, leaving 1/2-inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean.
- Place warm lids on jar and screw bands on firmly but not to tight (about finger tip tight) Process qts or possibly pints in boiling water canner for 15 min.
- Makes 3 qts or possibly 5 to 6 pints
- NOTES: Boil jars for 10 min in a canning kettle large sufficient to hold 6 or possibly 7 jars and keep them covered with at least 1 inch of water. Keep jars in kettle until ready to use. Remove jars one at a time and fill with pickles or possibly jam. (You will find which a jar lifter is handy. Call Ball or possibly Kerr Jars for ordering.) Return water in kettle to a boil put jars back into the kettle of boiling water and for pickles only start to time 10 min. Canning kettle should have a rack in the bottom for jars. The jars shouldn't sit on the kettle bottom.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 917g | |
| Recipe makes 3 servings | |
| Calories 700 | |
| Calories from Fat 6 | 1% |
| Total Fat 0.76g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2517mg | 105% |
| Potassium 1245mg | 36% |
| Total Carbs 162.71g | 43% |
| Dietary Fiber 8.6g | 29% |
| Sugars 147.42g | 98% |
| Protein 3.98g | 6% |
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