Pickled Harvest

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• 5 (16 ounce) mason jars
• 1 quart vinegar
• 5 fresh dill sprigs
• 1/8 cup coriander seed
• 1/8 cup celery seed
• 2 tablespoons pepper
• 6 tablespoons kosher salt
• 1 cup sugar
• 1 large red onion (half moon sliced)
• 5 cucumbers (peeled and 1-inch sliced circles)
• 10 small carrots
• 10 garlic cloves

Recipe

• 1 prepare fresh garden vegetables.
• 2 wash & peel cucumbers and slice in 1" circles.
• 3 place cucumbers in a large bowl with cold water and lemon juice to prevent browning and to preserve the crispy bite to the vegetable.
• 4 wash carrots and trim edges, place in same lemon water.
• 5 wash & peel red onion, cut into half moon slices and set in lemon water.
• 6 peel 10 garlic cloves and set aside (these will cook in pickling mixture).
• 7 prepare the pickling mixture.
• 8 pour the following ingredients in a large sauce pan/pot.
• 9 vinegar, coriander seed, celery seed, pepper, kosher salt, sugar, and garlic cloves. heat to a slow simmer stirring frequently until sugars and salt dissolve.
• 10 strain the pickling mixture to remove seeds, etc. be sure to remove and keep garlic cloves (these will be added to jars).
• 11 begin to fill 16oz mason jars. add a sprig of fresh dill into each jar.
• 12 drain the lemon juice from the vegetable bowl and begin to pack the mason jars with the cucumbers, carrots, onions and garlic.
• 13 once vegetables are packed tightly into all the jars pour the pickling mixture into each jar until well filled.
• 14 tightly close each jar. date and store in a cool dry place or in the refrigerator. give it a week or more. the longer it pickles the better they taste.