· 1 cup chopped carrots· 1 cup chopped green beans· 1/2 cup chopped celery· 1 cup cauliflower florets· 1 cup chopped bell pepper (green, red or yellow or a mix)· 1 small onion chopped· 1-2 bay leaves· 1 teaspoon salt· 7 cups water· 4 cup white wine vinegar (good quality)
Step 1Chop the vegetables, then rinse and drain.Step 2In a large pot add the water, vinegar, bay leaf and salt. Add the carrots, green beans and celery for 2 minutes then add the cauliflower, peppers and onion and cook for another three minutes. (5 minutes total)Step 3With a slotted spoon move the vegetables to a clean bowl, then divide evenly into the sterilized jars. Be sure to press down on the veggies to remove some extra space. Top with the boiled vegetable liquid or oil*, depending on your preference. Tightly close the jars with the sterilized lids.Step 4Place the jars in a large pot, wrap a clean tea towel around the jars so that they don't knock against each other and break while boiling. Add enough water to cover the jars and bring to a boil, continue to boil for about 10 minutes. Remove from heat, and leave the jars to cool in the pot. Place the cooled jars in a cool dry area and leave for at least a month before serving. Enjoy!