Garlicky Pickled Mixed Veggies

• Vegan
• Gluten free

• Produce

  • 3 Carrots, cut into 1/2-inch slices, medium
  • 3 cups Cauliflower florets
  • 2 ears Corn
  • 18 cloves Garlic
  • 12 oz Green beans
  • 2 Onions, medium wedges small
  • 3 Sweet peppers, medium red

• Baking & Spices

  • 1 tbsp Kosher salt
  • 1 1/2 tsp Red pepper
  • 1 cup Sugar

• Oils & Vinegars

  • 3 cups White vinegar

• Liquids

  • 3 cups Water

Found on bhg.com

Directions

• Remove husks from ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut cobs into 1- to 1 1/2-inch pieces. In an 8-quart pot combine corn, cauliflower, sweet peppers, green beans, carrots, and onions. Add enough water to cover. Bring to boiling. Cook, uncovered, for 3 minutes; drain. If desired, cut corn lengthwise into halves or quarters. In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the 3 cups water, vinegar, sugar, and salt. Bring mixture to boiling, stirring to dissolve sugar. Pack vegetables into six hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 3 cloves garlic and 1/4 teaspoon crushed red pepper to each jar. Pour hot vinegar mixture over vegetables, maintaining the 1/2-inch headspace. Remove air bubbles and wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 pints.

Nutrition