Mixed Pickled Vegetables
  1. Prepare vegetables and tie spices in cheesecloth bag.
  2. Boil vinegar, water, sugar and pickling salt to boil in a stainless steel saucepan 5 minutes.
  3. Add prepared vegetables; return to a boil; discard spices.
  4. Pack hot vegetables into a clean hot 500 ml mason jar; add hot liquid leaving 1/2 inch (1 cm) headspace.
  5. Remove air bubbles, wipe rim and apply 2-piece metal lid securely until fingertip tight.
  6. Place jars on rack in boiling water canner.
  7. Heat process – boil filled jars- 10 minutes.
  8. Cool 24 hours; check seals.
Recipe Notes

*Vegetable Suggestions: carrots, sliced or whole baby; cauliflower florets, sliced zucchini, celery, green or yellow beans or asparagus; pearl onions; turnip or pepper strips.