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Jardiniere

relishes/preserves, vegetables

3 cups pearl onions
4 cups white vinegar
2 cups granulated sugar
1 tablespoon pickling salt
1 tablespoon celery seeds
1 tablespoon mustard seeds
1 teaspoon peppercorns
3 bay leaves
1 pound green beans; cut in 2-inch lengths
2 zucchini; sliced
3 cups cauliflower florets
2 cups thickly sliced carrots

In saucepan of boiling water, blanch onions for 30 seconds. Immerse in cold water; drain and peel. In saucepan, bring vinegar, sugar, salt, celery and mustard seeds, peppercorns and bay leaves to boil; boil for 5 minutes. Add beans, zucchini, cauliflower, onions and carrots; return to boil. Remove from heat. Discard bay leaves. Spoon into prepared 2-cup canning jars, leaving 1-inch headspace. Add hot liquid, leaving 1/2 inch headspace. Seal with prepared discs and bands. Process in boiling water canner for 10 minutes.

Contributor: Canadian Living - September, 1999

Yield: 12 cups

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