A quartet of garden vegetables--cauliflower, carrots, green beans and spring onions--plays a starring role in this best-of-summer, farmers'-market pickle recipe. Bright-green Castelvetrano olives from Sicily have a sweet, almost nutty flavor. Look for them in well-stocked supermarkets with other olives.
For this recipe, you will need the following canning equipment: 6 1-pint (2-cup) canning jars with rings and new lids; a canning pot with a rack or a large pot plus a heatproof rack that fits into the bottom of the pot; jar lifter; lid wand or tongs to help remove lids from hot water; and a clean cloth to wipe the jar rims. Canning equipment is available in hardware stores and at canning pantry.com (complete kits $43-$75).
Be sure to use a nonreactive pan, baking dish or bowl--stainless-steel, enamel-coated or glass--when cooking with acidic food (citrus, cranberries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
58 calories; protein 0.8g; carbohydrates 3.1g; dietary fiber 1.2g; sugars 1.2g; fat 4.7g; saturated fat 0.5g; vitamin a iu 1273.4IU; vitamin c 19mg; folate 20.7mcg; calcium 21mg; iron 0.4mg; magnesium 7.2mg; potassium 130.7mg; sodium 89.9mg.