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Canning Vegetables Assortment

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Canning Vegetables Assortment (Assorti) is the perfect way to use up your end-of-season garden vegetables in a salty/sweet pickling brine. Yum!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: depends on if you’ve grown your own veggies or not.
Servings: 5 half gal. jars

Ingredients

  • Assorti Ingredients:
  • 6-7 Red Bell Peppers
  • 1/2 head of Cabbage
  • 1 lb small-medium Cucumbers
  • 4-5 medium Zucchinis
  • 10-15 small/medium Tomatoes

Bottom of each 1/2 gal. jar Ingredients:

  • 5 cloves of garlic
  • 2 dill flowers
  • 5 cloves
  • 1 bay leaf
  • 10 whole black peppers
  • 2 all spice peppers
  • 2 slices of jalapeno
  • 2 slices of horseradish root

Pickling Brine/Syrup Ingredients:

  • 4.5 Liters or 19 cups water
  • 2 1/2 cups sugar
  • 2 1/2 cups vinegar to taste
  • 6 Tbsp salt or more to taste
  • 1 bay leaf
  • 10 whole black peppers
  • 2 all spice peppers
  • 1 tsp red pepper flakes

Instructions

  1. To sterilize the jars, wash them and then dry in oven at 215 for about 20 min. Boil lids in a medium pot 5 minutes.
  2. Wash all the vegetables. Slice peppers into strips, remove ends from zucchinis and slice into 1/2" circles, leave cucumber whole, cutting the tips and peel garlic cloves.
  3. Place 5 garlic cloves, 2 dill flowers, 5 cloves, 1 bay leaf, 10 pepper corns, 2 all-spice beads, 2 jalapeno slices, & 2 horseradish root slices at the bottom of each jar.
  4. Tightly fill all the jars with vegetables proportionally, stuffing cabbage chunks in open spaces.

  5. Make a syrup by combining 19 cups of water, 2.5 cups of sugar, 2.5 cups of vinegar, 6 tbsp of salt, 1 bay leaf, 10 black peppers, 2 all-spice beads, 1 tsp of red pepper flakes and bring everything to a boil.
  6. Fill all the jars with hot syrup to 1/2" below the rim, screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape. Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape. 

  7. Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot with jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate vegetables and enjoy within 3 months.