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Remove husks from ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut cobs into 1- to 1 1/2-inch pieces. In an 8-quart pot combine corn, cauliflower, bell peppers, green beans, carrots and onions. Add enough water to cover. Bring to boil. Cook, uncovered, for 3 minutes; drain. If desired, cut corn lengthwise into halves or quarters.
In a 4- to 5-quart stainless-steel, enamel or nonstick heavy pot combine water, vinegar, sugar and salt. Bring mixture to a boil, stirring to dissolve sugar.
Pack vegetables into six hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 3 cloves garlic and 1/4 teaspoon crushed red pepper to each jar. Pour hot vinegar mixture over vegetables, maintaining 1/2-inch headspace. Remove air bubbles and wipe jar rims; adjust lids.
Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.