Garden's Harvest Pickles Recipe

Garden's Harvest Pickles Recipe photo by Taste of Home

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This relish recipe from a friend is similar to giardiniera only sweeter. I have a certain sense of pride when giving jars as gifts knowing all the vegetables were raised in my own garden.—Linda Chapman, Meriden, Iowa

This recipe is:

Diabetic Friendly

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Garden's Harvest Pickles Recipe

Prep: 1 hour + chilling Process: 20 min./batch

Yield: 66 Servings

60 20 80

Ingredients

3 large onions, cut into wedges
3 medium green peppers, cut into 1-inch pieces
3 medium sweet red peppers, cut into 1-inch pieces
1/4 cup canning salt
6 celery ribs, cut into 2-inch lengths
6 medium carrots, cut into 1/2-inch slices
3 cups cauliflower florets
3 cups cut fresh green beans (2-inch lengths)
3 medium zucchini, cut into 1-inch slices
6 cups sugar
6 cups white vinegar
1/4 cup mustard seed
1/4 cup celery seed

Directions

In a large bowl, combine the onions, peppers and canning salt. Cover and refrigerate overnight.
Drain; place in a stockpot. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until tender. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner. Yield: 11 pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutritional Facts 1/4 cup equals 30 calories, trace fat (trace saturated fat), 0 cholesterol, 113 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

Originally published as Garden's Harvest Pickles in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p211