PREP: 45 minutes PROCESS: 10 minutes MAKES: 6 pints

Garlicky Pickled Mixed Veggies

What You’ll Need

2 ears of corn

3 cups cauliflower florets

3 medium red sweet peppers, seeded and cut into 1-inch pieces

12 oz. green beans, trimmed and cut into 1-inch pieces

3 medium carrots, cut into ½-inch slices

2 medium onions, cut into small thin wedges

3 cups water

3 cups white vinegar

1 cup sugar

1 Tbsp. kosher salt

18 cloves garlic, smashed

1½ Tbsp. crushed red pepper

How to Make It

1. Remove husks from ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut cobs into 1- to 1½-inch pieces. In an 8-qt. pot combine corn and the next five ingredients (through onions). Add enough water to cover. Bring to boiling. Cook, uncovered, 3 minutes; drain. If desired, cut corn lengthwise into halves or quarters.

2. In a 4- to 5-qt. stainless-steel, enamel, or nonstick heavy pot combine the next four ingredients (through salt). Bring to boiling, stirring to dissolve sugar.

3. Pack vegetables into six hot sterilized pint canning jars, leaving a ½-inch headspace. Add 3 cloves garlic and ¼ tsp. crushed red pepper to each jar. Pour hot vinegar mixture over vegetables, maintaining the ½-inch headspace. Wipe jar rims; adjust lids and screw bands.

4. Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. (Canning tips, pages 461–466.)

PER ¼ CUP PICKLED VEGGIES: 45 cal., 0 g fat, 0 mg chol., 164 mg sodium, 9 g carb., 1 g fiber, 1 g pro.