Jardini?
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Vegetables and other low-acid foods are normally processed in a pressure canner. Here, the high vinegar content is a preservative, allowing use of a boiling water canner. Count on this mix to adorn relish trays and team up with cheese and meat.
This recipe makes 12 cups servings
| Nutritional Info | |
|---|---|
| Per 1/4 cup (50 mL) : about | - |
| cal | 31 |
| pro | 1 g |
| total fat | 0 |
| sat. fat | 0 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 90 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit A | 9 |
| vit C | 7 |
| folate | 4 |
Ingredients
-
3 cups pearl onions
4 cups white vinegar
2 cups granulated sugar
1 tbsp pickling salt
1 tbsp celery seeds
1 tbsp mustard seeds
1 tsp peppercorns
3 bay leaves
1 lb green beans, cut into 2-inch (5 cm) lengths
2 zucchinis, sliced
3 cups cauliflower florets
2 cups thickly sliced carrots
Preparation:
In saucepan of boiling water, blanch onions for 30 seconds. Immerse in cold water; drain and peel. Set aside.
In saucepan, bring vinegar, sugar, salt, celery seeds, mustard seeds, peppercorns and bay leaves to boil; boil for 5 minutes.
Add beans, zucchini, cauliflower, carrots and onions; return to boil. Remove from heat. Discard bay leaves.
Into 2-cup (500 mL) canning jars, tightly pack vegetables to within 3/4 inch (2 cm) of rim. Pour in vinegar mixture, leaving 1/2-inch (1 cm) headspace.
Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
In saucepan, bring vinegar, sugar, salt, celery seeds, mustard seeds, peppercorns and bay leaves to boil; boil for 5 minutes.
Add beans, zucchini, cauliflower, carrots and onions; return to boil. Remove from heat. Discard bay leaves.
Into 2-cup (500 mL) canning jars, tightly pack vegetables to within 3/4 inch (2 cm) of rim. Pour in vinegar mixture, leaving 1/2-inch (1 cm) headspace.
Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
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Source: Canadian Living Magazine: August 2008
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