Preparation Time: 10 – 20 minutes

Cooking Time: 10 Minutes

Servings: 10



2 chopped cauliflowers

4 sliced celery ribs

4 sliced carrots

1¼ lbs. pearl onions

4 sliced serrano peppers

4 stripped sweet red peppers

6 cups white vinegar

3½ cups sugar

3 cups water

4½ tsps. Canning salt

1 tbsp. dried oregano

1 tbsp. fennel seed

10 bay leaves

20 whole peppercorns

10 sliced garlic cloves



1. In a stockpot, combine sugar, vinegar, water, oregano, fennel seed, and canning salt. Bring to a boil.

2. Add carrots, cauliflower, onions, and celery. Return to a boil.

3. Remove from heat and add peppers.

4. Carefually scoop hot mixture into hot sterilized 1-pint jars, leaving ½-inch headspace.

5. Add few slices of garlic, a bay leaf, and 2 peppercorns to each jar.

6. Rinse rims carefually. Place tops on the jars and screw on the bands until fingertip tight.

7. Place jars into the canner with boiling water, ensuring that they are completely covered with water. Let boil for 10 minutes. Remove jars and cool.



Cholesterol 0mg

Calories: 15

Carbs: 3g

Fat: 0g

Protein: 0g


Sugars, total39.35 g




Leave a Reply

Your email address will not be published. Required fields are marked *