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Garden's Harvest Pickles

 Garden's Harvest Pickles
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
66 ServingsPrep: 1 hour + chilling Process: 20 min./batch


  • 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


  • 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.

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Garden's Harvest Pickles (continued)

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.