1 pound sweet banana peppers cut into strips (or substitute any sweet pepper you like)
2 Hungarian hot banana peppers cut into rings (use more if you like more spice heat or use other hot peppers)
1/2 pound cucumbers, cut into 1/4 inch slices, cut on diagonal
2 carrots, cut into 1/4 inch rounds - or into long thin strips if you have a mandoline
1/2 pound cauliflower flowerettes
1/2 pound broccoli flowerettes
1 cup peeled boiling onions (the red variety are very nice)
12 peeled garlic cloves
6 cups cider vinegar
3 cups water
2 tablespoons pickling salt (must be non-iodized)
1/4 cup brown sugar
1/4 cup mustard seed
2 tablespoons dill seed
2 tablespoons celery seeds
1 tablespoon caraway seeds (use black caraway if you have it)
8 whole cloves
10 whole peppercorns
Wash vegetables, seed peppers and prepare them and other vegetables as suggested or as you prefer.
Place vegetables, onions and garlic in a four quart container - I use a Cambro clear square type - with a lid that will seal tightly.
Measure vinegar, water, salt and sugar into a 3-quart saucepan and bring to a boil.
Reduce heat so liquid is just simmering.
Add the spices, stir well and simmer for 8 minutes.
Strain the hot liquid and pour over the vegetables, cover loosely with a towel and set aside to cool.
When cooled, cover with lid and allow to sit at room temp for 24 hours.
Store in refrigerator.
Recipe developed by Andie
I have also posted this in RecipeGullet
Edited by andiesenji, 15 September 2010 - 03:14 PM.