Most vegetables are low acid and must be processed with a pressure canner because boiling water is not hot enough to kill bacterial spores. However, with their high volume of vinegar, pickled vegetables are safe to process in a boiling water bath. If possible, use a mandolin or food processor to cut vegetables into thin strips. This colorful, sweet pickle is perfect on sandwiches or on a lunch platter with cheddar cheese and homemade bread.
Ingredients
- 1 tablespoon olive oil
- 2 onions, halved and thinly sliced
- 2 cloves garlic, finely chopped
- 1 cup white wine vinegar
- 1/4 cup firmly packed brown sugar
- 1/4 cup natural cane sugar
- 1 cup julienne carrots
- 1 cup julienne zucchini
- 1 cup julienne rutabaga or daikon radish
- 1 cup finely diced red bell pepper
- 2 teaspoons pickling spice (available in many natural foods stores)
- 2 teaspoons salt
- 4 bay leaves
Instructions
- In a large, heavy pot, heat oil over medium-high heat. Add onions and cook for 5 minutes, stirring frequently. Reduce heat, add garlic, and cook 1 minute, stirring frequently. Add vinegar and bring to a boil. Stir in sugars and return to a boil, stirring constantly.
- Heat four 1-cup jars and lids.
- Add carrots, zucchini, rutabaga or radish, pepper, spice, and salt to the boiling mixture. Simmer gently for 35-40 minutes, stirring frequently, until liquid is thickened and vegetables are crisp-tender.
- Fill hot jars with vegetables, sliding 1 bay leaf down the side of each jar. Pour hot brine atop vegetables, leaving 1/2-inch headspace. Top with lids. Process jars at a full rolling boil for 15 minutes.
Notes
PER SERVING (1/4 cup): 52 cal, 1g fat (0g mono, 0g poly, 0g sat), 0mg chol, 1g protein, 10g carb, 1g fiber, 300mg sodium
