Vegetables:
Cauliflower, cut into florets
small cucumbers (or pickles)
baby carrots
canned kidney beans (rinsed)
whole small okra (optional)
green beans (optional)
small white pearl onions, or white onions cut into eighths
Blanch all vegetables a few minutes in boiling water. Carrots will need a little more time than the other vegetables. Do NOT blanch kidney beans or pickles if you aren't using fresh.
Pack into jars, and fill to the top with brine. Put on lids and place in a water bath to seal. Let come to a boil and boil for 10-15 minutes. Put a lid on the pot and turn off heat and let set until cool. The vegetables should be a crispy not soggy, but not undercooked. I know I know... it just takes time and practice with this one. Let set for a few weeks to get pickled tasting :)
Her kids eat this after school with cheese and crackers. She make this year round as she can't keep enough of it in stock for the kiddos. You really just have to wing this one... there is no set amounts on the veggies.
Brine:
7 c. sugar
3c. white vinegar
1/2 c. salt
2 qts water
Bring to a boil and pour over veggies while boiling hot.
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