Categories: pickles, relish

Ingredients

• 1 medium head cauliflower, broken into florets and trimmed
• 2 cups green beans (stem ends trimmed), cut into 1-inch lengths
• 2 cups yellow wax beans (stem ends trimmed), cut into 1-inch lengths
• 2 cups peeled and diced (1/2-inch) carrots
• 2 cups diced (1/2 inch) celery
• 2 cups peeled and diced (1/2 inch) seedless cucumber
• 2 cups fresh lima beans
• 2 cups corn kernels
• 1 each red and green bell pepper, cored, seeded and cut into 1/4 -inch dice
• 1 cup white pearl onions
• 1 can (16 oz.) dark-red kidney beans, drained and rinsed
• 6 cups white vinegar
• 2 Tbsp. coarse salt

Directions

1. Bring a large pot of water to a boil and lightly blanch cauliflower until just tender, remove to a large nonreactive pot. Repeat with the next 9 ingredients, one at a time.
2. Add the kidney beans, vinegar, sugar and salt to vegetables in the nonreactive pot; stir and bring to a boil, remove from heat.
3. Pack the hot vegetables into 4 hot, sterilized quart jars. Process for 15 minutes in a boiling-water bath.

4. makes 4 quarts

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