Mixed Spring Pickle

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Preserving Method: Water Bath Canning

  1. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
  2. Bring first 4 ingredients to a boil in a large stainless steel saucepan over medium heat.
  3. 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.
  4. Pack prepared vegetables into hot jar, leaving a ½ inch headspace. Ladle hot pickling liquid over vegetables leaving a ½ 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.
  5. 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.