- 4 Cobs for fresh sweet corn
- 6 Cups brocoli florets
- 4 Large sweet red peppers
- 3 Hot banana peppers
- 3 Cups fresh green beans ( ends trimmed off)
- 6 Medium sized carrots
- 4 Medium to large onions
- 6 Cups water
- 6 Cups cider vinegar
- 2 Cups raw cane or organic sugar
- 2 TBS pickling salt
- 20-36 cloves of fresh peeled garlic
Prepare veggies. Setting aside the garlic cloves in a bowl separate from the other veggies. Cut the ends off the corn and cut into rounds 1-2 inches long. Cutting the cauliflower into bite sized florets, the peeled carrots into two inch chunks,trim and leave beans full length. Cut onions into quarters. Open and seed the peppers. Cutting the red peppers into inch wide strips and the hot peppers into rounds. Rinse all the veggies. Bring a large stock pot 1/2 full of water to a boil. Drop in veggies ( except the garlic) and bring back to a simmering boil. Boil 1-3 minutes.
Drain and set aside. In the empty stock pot, mix salt, sugar, water and vinegar to a boil.
Drop 5-8 cloves of garlic into each hot jar.
Pack hot veggies into hot sterile jars to 1/2 inch from the rim. Pour in hot brine and debubble. Screw on lids and rings to finger tip tight. Place into water bath canner of boiling water. Make sure water in the canner covers the tops of the jars 1-2 inches! When the water comes back to a boil, start timing..and allow to boil for ten minutes.
Remove from canner with jar grabbers and place on a towel to cool!
Enjoy this with ANY meal !