Categories: pickles-relish

Ingredients

• 1 lb. pearl onions, peeled
• 1 lb. cauliflower, florets
• 1 lb. carrots, sliced
• 1 lb. green bell peppers, sliced
• 1 lb. red bell peppers, sliced
• 8 cloves garlic
• 8 jalapeno peppers (optional)
• 5 1/4 cups white vinegar (5% acidity)
• 1 3/4 cups sugar
• 1 1/2 cups water
• 1/4 cup pickling salt
• 1/4 cup mustard seed
• 8 wide mouth pint jars with bands and lids

Directions

1. Place 1 clove of garlic and 1 jalapeno pepper in each of the 8 jars. Put onions and cauliflower into jars. Repeat procedure with carrots and peppers. Leave 1/2-inch headspace in jars.
2. Combine vinegar, sugar, salt and mustard seed in a 3-4 quart pan over medium heat. Bring to a boil. Remove from heat and pour over vegetables in jars, leaving 1/2 inch headspace. Discard any leftover brine. Carefully run a non-metallic spatula down inside of jars to remove air bubbles. With a damp cloth, wipe tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 10 minutes.

3. makes 8 pint jars

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