Tested till perfect Jardiniere


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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2008

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size six 2-cup (500 mL) jars


  • 3 cups 3cupspearl onionpearl onions
  • 4 cups 4cupswhite vinegar
  • 2 cups 2cupsgranulated sugar
  • 1 tbsp 1tbsppickling salt
  • 1 tbsp 1tbspcelery seeds
  • 1 tbsp 1tbspmustard seeds
  • 1 tsp 1tsppeppercorns
  • 3 3bay leafbay leaves
  • 1 lb 1lbgreen beangreen beans, cut into 2-inch (5 cm) lengths
  • 2 2zucchinizucchinis, sliced
  • 3 cups 3cupscauliflower floretcauliflower florets
  • 2 cups 2cupsthickly sliced carrotcarrots
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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.

Nutritional Information Per 1/4 cup (50 mL) : about

cal 31 pro 1g total fat 0 sat. fat 0g
carb 8g fibre 1g chol 0mg sodium 90mg

% RDI:

calcium 1 iron 1 vit A 9 vit C 7
folate 4
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