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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. Preheat the oven to 350°F
  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 the top, 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 and place in the oven at 350˚F for 15 min. Carefully remove from oven (don't tighten the lid more or you might disturb the seal that has formed), flip upside down and let cool to room temperature. Wait two weeks before serving the vegetables.

Recipe Notes

Current safety standards say that it’s best to put the jars in a boiling water bath with 1-2" water covering the lid (instead of the baking method) for ten minutes after tightening the lids to preserve shelf life and kill any potential bacteria. For more info on current canning guidelines, visit: http://nchfp.uga.edu/publications/publications_usda.html. I think I need a boiling water canner!