Hot Pepper Veggies
This recipe is perfect to use when all your veggies in your garden are ripening and cant use them all up. Rather than wasting them, can them.
Ingredients
| Cauliflower head | 1 Large , cut into flowerets | |
| Green bell peppers | 2 Medium , cut into strips 2 inches long | |
| Red bell peppers | 2 Medium , cut into strips 2 inches long | |
| Carrots | 3 Medium , peeled and cut into strips | |
| Cucumbers | 2 Medium , cut into discs | |
| Jalapeno peppers | 4 Medium , halved | |
| Canning salt | 1 1/2 Cup (24 tbs) | |
| Distilled water | 14 Cup (224 tbs) , divided | |
| Sugar | 1/4 Cup (4 tbs) | |
| Prepared horseradish | 2 Tablespoon | |
| Garlic | 2 Clove (10 gm) | |
| Distilled white vinegar | 10 Cup (160 tbs) |
Directions
GETTING READY
1. In a large bowl combine cauliflower, green and red peppers, carrots, cucumbers, 12 cups of distilled water and 1 1/2 cups canning salt. Allow for the vegetables brine for 1 hour, then drain and rinse thoroughly.
MAKING
2. In a large sauce pan over medium heat add in 2 cups of distilled water, sugar, horseradish, garlic cloves and white distilled vinegar. Allow vinegar solution to simmer for 15 minutes.
3. Pack vegetables into hot jars to 1/2 inch from the top of the jar. Place half of a jalapeno pepper on top and ladle in the vinegar solution, making sure to release all the air bubbles.
4. Top with the two-piece cap and process for 10 minutes in a boiling water canner.
SERVING
5. Serve veggies as a side or use as required in cooking.
Recipe Summary
Nutrition Facts
Serving size Complete recipe
Calories 1156Calories from Fat 30
% Daily Value*
Total Fat 4 g6.2%
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 6381 mg265.88%
Total Carbohydrates 167 g55.7%
Dietary Fiber 42 g168%
Sugars 108 g
Protein 28 g56%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
