Categories: canning - pickles

Ingredients

• 8 oz. tiny whole carrots, trimmed
• 1/2 cup pearl onions
• 1/2 cup pickling salt
• 8 cups water
• 8 oz. whole tiny zucchini, trimmed
• 8 oz. whole tiny yellow squash, trimmed
• 1 small head cauliflower, broken into florets (1 3/4 cups)
• 8 sprigs fresh thyme, marjoram or oregano, or four 2-inch sprigs fresh tarragon
• 4 to 8 small hot red peppers or jalapeno peppers
• 3 cups white vinegar
• 1 cup sugar

Directions

1. Scrub carrots, removing tops if necessary. Remove onion skins. In a covered saucepan cook carrots and onions in a small amount of boiling water for 5 minutes. Drain. If desired, half squash lengthwise.
2. In a large nonmetal container dissolve salt in water. Add drained carrots and onions, zucchini, yellow squash and cauliflower. Let stand for 3 hours. Drain, rinse and drain well.
3. Pack vegetables into 4 sterilized hot pint jars, with 1 or 2 sprigs of desired herb and 1 or 2 red peppers in each, leaving 1/2 inch headspace.
4. In a large saucepan combine vinegar and sugar. Bring to boiling. Pour the hot vinegar-sugar mixture over vegetables, leaving 1/2-inch headspace. Wipe jar rims; adjust lids.
5. Process in a boiling water bath for 10 minutes. (Start timing when water boils.)

6. makes 4 pints

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