Jardiniere

• green beans or waxed beans, parboiled
• bell pepper, segments raw
• broccoli floret, parboiled
• cabbage, pieces blanched
• carrot, slices parboiled
• cauliflower floret, parboiled
• celery, pieces raw
• cucumber, slices raw
• eggplant, slices parboiled
• green cherry tomatoes, raw
• green tomato, slices raw
• jerusalem artichoke, pieces,raw
• mushroom, parboiled
• okra, blanched
• onion, pieces blanched
• radish, raw
• whole baby white onion, blanched
• zucchini, slices raw
• Per Quart you will need
• 1 teaspoon salt
• 2 cloves garlic
• 3 peppercorns
• 1 hot Thai peppers
• Per quart you might need up to
• 2 cups vinegar
• 2 cups water

1. It all depends on your choice, amount and size of vegetables-you might use much less, like 1 cup vinegar to 1 cup water-just make sure the vinegar water ratio is equal.
2. Select your combination of vegetables.
3. Wash and prepare according to above recomendations-like raw vs.
4. parboiled.
5. Pack veggies, in attractive layers into a clean hot jar (s).
6. Add the salt, garlic, peppercorns and hot pepper.
7. Pour vinegar water mixture over the veggies, leaving 1/2 inch head space.
8. Wipe rims and seal.
9. Process in a boiling water bath for 20 minutes at altitudes up to 1000 feet sea level.

green beans, bell pepper, broccoli floret, cabbage, carrot, cauliflower, celery, cucumber, green cherry tomatoes, green tomato, jerusalem artichoke, mushroom, okra, onion, baby white onion, zucchini, will, salt, garlic, peppercorns, peppers, vinegar, water

Taken from www.food.com/recipe/jardiniere-66224 (may not work)