4 medium sweet red or green peppers, seeded and cut into strips
1 small cauliflower, separated into florets
1 cup peeled pickling onions
1 1/2 cups canning salt
4 quart s water
2 lb long red, green, or yellow peppers
10 cups white vinegar
2 cups water
1/4 cup sugar
2 Tbsp prepared horseradish
2 cloves garlic
3 or 4 jalapeno peppers, halved
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Let's Make It
Rinse cucumbers; trim ends and cut into half-inch slices. Combine 1 1/2 quarts sliced cucumbers, with carrots, sweet peppers, cauliflower and onions. Dissolve salt in four quarts water; pour over vegetables. Let stand one hour.
Meanwhile, with rubber gloves, remove and discard seeds from long peppers; cut peppers into 1 1/2-inch pieces. Measure 1 1/2 quarts; set aside.
Combine vinegar, two cups water, sugar, horseradish and garlic; simmer 15 minutes. Remove garlic. Drain vegetables. Pack vegetables and sliced peppers in hot pint jars, leaving 1/4-inch head space. Add a piece of jalapeno or dried red pepper to each jar.
Carefully pour hot liquid over vegetables, leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula, adjust caps, and place on rack in water bath canner with simmering water. Process at simmering for 10 minutes. Remove jars to rack to cool.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.