Sweet and Sour Pickled Vegetables



pint jars
SourceBetter Homes and Gardens, Canning Edition
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes


I had some delicious vegetables that I just wasn't going to get to before they went off, so I decided to preserve the bounty of summer in my first attempt at canning! Do be careful with this because of scary, scary botulism, but remember that a careful canner is happy all winter.  



9 c
carrots (peeled and sliced)
3 c
onion (wedged or chopped roughly)
3 c
3 c
white or cider vinegar
1 c
3 clv
bay leaf
jalepeño pepper (chopped, seeded for less heat)
1 T


These pickles are great served in a small serving bowl as an accent/condiment with chicken-based dinners, and also when drained on Muffuletta sandwiches. Enjoy! 


1. In a pot, combine veggies and add enough water to cover, bringing to a boil. Cook for 3 minutes and then drain vegetables. 

2. In a non-reactive heavy pot, combine the 3 cups water, the vinegar, sugar and salt, Bring to a boil and dissolve the sugar. 

3. Pack veggies into 6 hot, sterilized pint jars, leaving 1/2 inch headspace. Add bay leaf, garlic, and jalepeños evenly to each jar. Pour the hot vinegar mixture over the veggies, maintaining the 1/2 inch headspace. Discard any remaining mixture, wipe the jar rims, adjust the lids and screw on the bands. 

4. Process filled jars in boiling water canner for ten minutes. Remove from canner and cool on wire rack.