Receta Hot Pickled Veggies
by Global Cookbook

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	Raciónes: 8

Ingredientes

1 lb pearl onions, peeled
1 lb cauliflower flowerets
1 lb carrots, sliced (baby carrots are fine)
1 lb green bell peppers, sliced
1 lb red bell peppers, sliced (or possibly 1/2 lb. each of red, green, yellow and orange for added color)
8 x cloves garlic

Place one clove garlic and 1 pepper in each warm wide mouth pint jar. Put onions and cauliflower in metal strainer or possibly wire basket. Lower into a large pan of briskly boiling water. When water returns t a boil, remove strainer from water and fill jars with onions and cauliflower. When water returns to boil, repeat with carrots and peppers, leave 1/2 inch head space in each jar.
Combine the vinegar, sugar, water pickling salt and mustard seed in a 3-4 qt pan over medium heat. Bring to boil. Remove from heat and immediately pour over veggies in the jars, leaving 1/2 inch head space. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar top and threads clean. Place warm lids and screw bands on firmly. Process in boiling water canner for 10 min.
Yield: 8 pints