Mixed vegetable pickles
apple cider vinegar
crushed red pepper flakes
uncooked baby carrots
1 head(s), small, cut into small florets (about 6 cups)
uncooked string beans
½ pound(s), trimmed and cut in half
uncooked sweet yellow corn
2 cup(s), fresh, 4 ears, husked and kernels removed
1 medium, chopped
- Bring the vinegar, water, sugar, mustard seeds, turmeric, salt, and crushed red pepper to a boil in a Dutch oven. Add the carrots; return to a boil. Reduce the heat and simmer, covered, about 5 minutes.
- Add the cauliflower, green beans, corn, and onion; return to a boil. Reduce the heat and simmer, covered, until the vegetables are crisp-tender, about 8 minutes.
- Pack the hot mixture into hot, sterilized ball jars, leaving 1⁄8 inch head space. Seal with caps and screw lids. Immerse the jars into a deep kettle with enough boiling water to come 1 inch above the jars. Cover and simmer 15 minutes. Carefully lift the jars from the water and let cool completely. Store in a cool, dark place for up to 6 months. Yields 1/3 cup per serving.