This year we had such beautiful multi-colored carrots and peppers, I wanted to keep them around a little longer. I decided to pickle some of them with garlic and thinly sliced onions.
Look at how gorgeous these vegetables are!
This batch made four 1/2 pint jars. You can mix and match vegetables of course. I cut the carrots into matchstick lengths, thinly sliced half a yellow onion, thinly sliced the peppers and put in about 2 T. of minced garlic.
Prepare boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
I put all the veggies and garlic into a medium saucepan over high heat and covered with pickling strength vinegar. I brought it to a boil and let it cook for about 5 minutes. Then I used tongs to divide the vegetables evenly among the prepared jars and then poured the boiling vinegar over the contents.
Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process jar in boiling water canner for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.
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