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3 cups pearl onions

4 cups white vinegar

2 cups granulated sugar

1 tbsp pickling salt

1 tbsp celery seeds

1 tbsp mustard seeds

1 tsp peppercorns

3 bay leaves

1 lb. green beans, cut in 2 inch lenghts

2 zucchini, sliced

3 cups cauliflower florets

2 cups thickly sliced carrots

In saucepan of boiling water, blanch onions for 30 seconds. Immerse in cold water; drain and peel. In saucepan, bring vinegar, sugar, salt, celery and mustard seeds, peppercorns and bay leaves to boil; boil for 5 minutes. Add beans, zucchini, cauliflower, onions and carrots; retun to boil. Remove from heat. Discard bay leaves.

Spoon into prepared 2 cup canning jars, leaving 1 inch head space. Add hot liquid, leaving 1/2 inch headspace. Seal with prepared discs and bans. Process in boiling water canner for 10 minutes.