Pickled Pepper Vegetable Blend
2-1/2 lbs. peppers (mild or hot, as desired)
1 lb. cucumbers, cut into 1/2-inch chunks
2 to 4 carrots, cut into 1/2-inch chunks
1/2 lb. cauliflower, cut into 1-inch flowerettes
1 cup peeled pickling onions
7 to 14 cloves garlic, as desired
6 cups vinegar
3 cups water
2 Tbsp pickling salt
2 Tbsp sugar, if desired
Wash and prepare vegetables. Slit small peppers. Core large peppers and cut into strips. Remove blossom end of cucumbers and cut into chunks. Peel and chunk carrots. Break cauliflower into flowerettes.
Pack vegetable medley into hot, sterilized jars, leaving 1/2-inch headspace.
In 3-quart saucepan, bring vinegar, water, salt and sugar to a boil. Pour hot solution over mix in jars, leaving 1/4-inch headspace. Remove air bubbles. Add liquid to bring headspace to 1/4-inch. Wipe jar rims. Add pre-treated lids and process in boiling water bath (10 minutes for altitudes of 6,000 feet or less; 15 minutes above 6,000 feet). For best flavor, store jars 5 to 6 weeks before opening.
Makes 7 to 8 pints.