These vegetables are especially good with cheese, crackers or toasted baguette bread. Add some good quality salami and you’ve got a party in your mouth…not to mention your tummy!
And they are also great served on top of Romaine lettuce.
If you feel the need go ahead and roast some fresh red peppers off, when they get all charred put them into a paper bag and let them steam for a few minutes. Wipe away as much of the char as you would like.
Wash the mason jars, and keep them very warm by filling them with hot water till you are ready to use them.
Bring apple juice/cider, vinegar, water, salt & sugar to a rolling boil, and stir to make sure the sugar has dissolved, turn down on low and let the liquid simmer for 15 minutes. Remove it from the heat and let it cool for about 5 minutes.
While this is cooling slice the jalapeno peppers using 2 per jar. Remove the seeds and veins if you want less heat.
Slice the red peppers length wise. I use jarred roasted red peppers. ½ jar of peppers per Mason jar.
Add the garlic to the hot cider mixture. After 1 minute in a large HEAT SAFE glass bowl add the cleaned the mushrooms and pour the hot mixture over the top. Stir them occasionally to make sure they all get covered with the mixture.
Drain the hot water from the jars and start to layer your vegetables into the jars. Ladle the very warm cider mixture over the mix till it is up to the top.
And just as you would do when canning, take a clean knife and run it around the inside to remove any air bubbles. If necessary add more of the hot liquid to bring it ¼ inch from the top. Clean the rims of the jars and seal with the lid and rings.
Make sure the lids and rings are on tightly and place on paper towels upside down, at this point you’ll want to let them sit on the counter till they are completely cooled. Then refrigerate right side up for several weeks. The longer you keep them in the back of the refrigerator the better they get.