These colourful vegetables look best when all the pieces are uniformly cut. Look for a white wine vinegar that has 6 per cent acetic acid indicated on the label, such as Maille.
- Portion size 500 servings
- Credits : Canadian Living Magazine: August 2008
MethodSpice Bag: In square of cheesecloth, tie together garlic, bay leaves, coriander seeds, fennel seeds and peppercorns.
In large saucepan or Dutch oven, combine vinegar, wine, water, sugar, salt and spice bag. Bring to boil; boil until sugar and salt are dissolved, about 5 minutes.
Add eggplant, cauliflower, green beans, onions, red and green peppers, carrots and celery. Bring to boil; boil, stirring occasionally, until vegetables are softened, 5 minutes. Remove from heat.
Into each of six 2-cup (500 mL) canning jars, place 1/4 tsp (1 mL) oregano and pinch hot pepper flakes. Using slotted spoon, fill with vegetables to within 3/4 inch (2 cm) of rim. Strain liquid through fine strainer; add enough to cover vegetables, 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 facts Per 1 tbsp (15 mL) : about
- Sodium 50 mg
- Protein trace
- Calories 5.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 1 g
- Iron 1.0
- Folate 1.0
- Vitamin A 2.0
- Vitamin C 8.0