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Categories:Viewed: 37 - Published at: 3 years ago
Ingredients
- 8 cups small cauliflower florets (2 small heads)
- 1 (600 g) packageeurope's best zen garden frozen vegetables
- bernardin dill pickle mix (1 pouch)
- 3 12 cups vinegar
- 3 12 cups water
- 6 slices peeled gingerroot, - 1/4-inch each
Method
- In bowl, combine cauliflower, and Zen Garden vegetables.
- In a stainless steel saucepan, combine dill pickle mix, vinegar and water.
- Bring to a boil; boil 1 minute and keep hot.
- Placing 1 gingerroot slice in each jar, fill jars with vegetables; cover with liquid, leaving 1/2 -inch headspace.
- REFRIGERATED: Cool jars 1 hour.
- Store in refrigerator up to 3 months.
- SHELF STABLE: Heat process - boil filled jars - in boiling water canner 10 minutes.
- Cool, check seals.
- Store in a cool dark place for up to 1 year.
