Bill's RecipesPickled VegetablesFollowing for 1 quart, scale up as needed:1 quart canning jar 1½ to 2 cups water (depends on how well the jars are packed) ½ cup white vinegar vegetables (see below) 2 tablespoons salt (kosher or pickling) 1 teaspoon pickling spice (optional, works only for some vegetables) 1 or 2 cloves garlic (minced) or 1 teaspoon dried garlic bits 10 peppercorns (optional) Works well for carrots, peppers, cauliflower, radish (white only). Works with mushrooms but there is a lot of shrinkage during the pickling process. See following recipe for pickling cucumbers. Scrub vegetables. Carrots, peel, split, and cut into 4 to 5 inch
lengths. Baby carrots, cut ends off, split large ones. Cauliflower, cut
into small flowers. If the vegetables are to be kept for a long period of
time, sterilize jars and lids by boiling for 20 minutes. Pack vegetables
in jars. Add spices. Bring vinegar /water /salt to a boil. Pour over the
vegetables. Let cool for an hour then put on lids. Refrigerate.
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