FAVORITE FARM RECIPES

Make sweet pickled vegetables now and enjoy the bounty during those winter months!

Number of Servings:

2 tablespoons kosher salt
6 cups cider vinegar
2 cups white vinegar
4 cups water
6 cups granulated sugar
8-10 cloves garlic smashed
½ tablespoon turmeric powder
1 tablespoon whole peppercorns
1 teaspoon mustard seed
4 ½ to 5 pounds seasonal vegetables (carrots, sweet peppers, etc)

In a large pot, make the brine. Place the salt, cider and white vinegars, water, sugar, garlic, and spices in a large pan and bring to a boil over medium to high heat.

If pickling peppers, removes the stems, seeds and ribs from the peppers, and cut into strips.  Set aside.  If using carrots, cut thicker carrots into sticks.

Sterilize your jars in a 16-quart canning pot. Place the prepped vegetables into the jars. Press down to compact and make sure you have plenty of vegetables in each jar, as they will rise up to the surface during the processing.

Using a wide-mouth funnel, ladle hot pickling brine over top of the vegetables, leaving ½-inch headspace. Remove any air bubbles. Wipe the rim with a clean, damp paper towel. Center the lid on the jar. Apply the band until the fit is fingertip tight.

Place the jars in a water bath and process for 15 minutes. Remove from the water bath. Allow to cool completely on the counter for 24 hours. For best flavor, let stand for 3 to 4 weeks before enjoying.