Sweet and Sour Pickled Vegetables
"Makes 3 pints cooking time is processing time Recipe source: Better Homes & Gardens:Farmhouse cooking 2023"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (159.8 g)
- Calories 74.4
- Total Fat - 0.3 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 314.8 mg
- Total Carbohydrate - 16.4 g
- Dietary Fiber - 2.2 g
- Sugars - 11.7 g
- Protein - 1.4 g
- Calcium - 26.4 mg
- Iron - 0.5 mg
- Vitamin C - 43 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Remove husks from corn and then scrub well to remove all the silks; rinse. Cut corn into 1-1 1/2 inch pieces.
Step 2
In a large pot combine corn and next 5 ingredients (-onion) and add enough water to cover; bring to a boil and cook uncovered for 3-5 minutes drain.
Step 3
In a large pot combine 1 1/2 cups water, vinegar, sugar and salt and bring to a boil, stirring to dissolve sugar.
Step 4
Pack vegetable into 3 hot pint canning jars, leaving 1/2 inch headspace. Add 3 cloves of garlic and 1/4 teaspoon red pepper flakes to each jar. Pour hot vinegar mixture over vegetables. Wipe jar rims; adjust lids and screw bands.
Step 5
Process filled jars in a boiling water canner for 10 minutes (start the timing after water returns to boiling). Remove jars from canner and cool on wire racks.
Tips
No special items needed.
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