Giardiniera-Pickled Garden Vegetables
2 cups white vinegar
1 cup granulated sugar
1/2 cup water
1/2 tablespoon pickling salt
1/2 teaspoon turmeric
1 cup sliced baby carrots, cut 1/4-inch thick
3 cups cauliflower florets
1 cup red bell peppers, cut in 1-inch pieces
1 cup celery, rib-strings removed and diced into 1/2 inch pieces
2 cups onion slices (sliced about 1/2 inch thick & quartered – not in rounds)
In a 6 to 8 quart saucepot, combine vinegar, sugar, water, salt and turmeric.
Bring to a boil, stirring occasionally. Boil for 4 minutes.
Add vegetables, reduce heat and simmer until vegetables are hot, about 5 minutes.
Immediately fill sterilized hot pint jars with mixture, leaving 1/2-inch headspace.
Remove excess air in jar and fill jar again to maintain headspace
Wipe rim, apply lid and ring
Process pints in boiling water canner for 15 minutes
After 24 hours have passed, remove rings and wash jars
Label jars with date and store. Do not stack jars
Let jars sit a few months for the flavors to blend before opening
Makes 3 pints