Mixed Spring Pickle


Preserving Method: Water Bath Canning

  1. BRING first 4 ingredients to a boil in a large stainless steel or enameled saucepan over medium heat.
  2. PLACE 1 tsp. peppercorns, 1 tsp. mustard seeds, 1 tsp. chili flakes, 1/2 tsp. coriander seeds, 1/2 tsp. dill seeds and one clove smashed garlic in a hot jar.
  3. PACK prepared vegetables in hot jar evenly, leaving 1⁄2-inch headspace. Ladle hot pickling liquid over vegetables, adjusting vegetables to leave a 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
  4. PROCESS  jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.