Pick-A-Vegetable Pickles -- The way to a man's heart is through his stomach

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Date Posted: 00:28:05 10/29/02 Tue
Author: SA
Subject: Pick-A-Vegetable Pickles

Makes 6 1-pint (500-mL) jars

Vegetable of choice (see below)
4 tbsp (60 mL) finely chopped red pepper
2 tbsp (30 mL) finely chopped green pepper
2 tbsp (30 mL) finely chopped hot green pepper
2 tbsp (30 mL) minced garlic
5 cups (1.25 L) white vinegar
1 2/3 cups (410 mL) granulated sugar
1 2/3 cups (410 mL) water
4 tsp (20 mL) pickling salt

Prepare one of the vegetables (carrots, green beans, zucchini or
cauliflower) as directed below.

Fill boiling-water canner with water. Place 6 clean 1-pint (500-mL) m=
ason
jars in canner over high heat.

Combine chopped red, green and hot peppers and garlic; set aside.

Place lids in hot, not boiling water.

Prepare pickling liquid: combine vinegar, sugar, water and pickling s=
alt in
a large stainless steel or enamel saucepan. Bring mixture to a boil; =
boil 5
minutes. Add vegetable of choice, return to a boil; boil 2 minutes.

Place 5 tsp (25 mL) chopped pepper mixture in a hot jar. Add herb/spi=
ce for
chosen vegetable. Pack vegetables snugly into jar to within 3/4 inch(=
2 cm)
of top rim.

Add boiling liquid to cover vegetables to within 1/2-inch (1.2 cm) of=
top
rim (this is head space). Remove air bubbles by sliding a rubber spat=
ula
between glass and food; readjust head space to 1/2 inch (1.2 cm).

Wipe jar rim, removing any stickiness. Centre self-sealing lid on jar=
; apply
screw band just until fingertip tight. Place jar in canner.

Repeat for remaining pepper mixture, with spice or herb, vegetable an=
d
liquid.

Cover canner; return water to a boil; process 10 minutes. Remove jars=
. Cool
24 hours.

Check jar seals. Sealed lids curve downward in the centre. Remove scr=
ew
bands; store separately. Wipe jars, label and store in a cool, dark p=
lace.

-- Bernardin Guide To Home Preserving

Pickled Carrot Sticks

11 cups (2.75 L) prepared carrot sticks, about 18 large or 5 pounds (=
2.2kg)
2 tbsp (30 mL) dried oregano leaves

Peel carrots; cut into julienne strips.

In addition to chopped pepper mixture (above), add 1 tsp (5 mL) orega=
no to
each jar.

Pickled Green Beans

11 cups (2.75 L) prepared green beans, about 4.5 lb (2.025 kg)
1 tbsp (15 mL) dill seed

Wash and trim beans. In addition to chopped pepper mixture (above), a=
dd 1/2
tsp (2 mL) dill seed to each jar.

Pickled Zucchini

11 cups (2.75 L) prepared zucchini, 4.5 pounds (2.025 kg)
1/2 cup (125 mL) pickling salt
1 tbsp (15 mL) celery seed

Wash and trim zucchini; cut into julienne strips.

Sprinkle zucchini with salt. Cover with cold water. Let stand 2 hours=
.
Drain; rinse and drain thoroughly.

In addition to chopped pepper mixture (above), add 1/2 tsp (2 mL) cel=
ery
seed to each jar.

Pickled Cauliflower

10 cups (2.5 L) prepared cauliflower, about 2 large heads
1 tbsp (15 mL) dried oregano leaves

Wash and trim cauliflower; cut into small florets.

In addition to chopped pepper mixture (above), add 1/2 tsp (2 mL) ore=
gano to
each jar.

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