Mixed Vegetable Pickles
|Water||1 1⁄2 Cup (24 tbs)|
|Coarse salt||1 Tablespoon|
|White apple cider vinegar||3 Cup (48 tbs) (White)|
|Cauliflower head||1 , separated into flowerets|
|Carrots||2 , sliced in rounds|
|Celery stalk||1 , sliced diagonally|
|Cucumber||1 , sliced in rounds|
|Red pepper||1 , sliced in 0.25-inch strips|
|Garlic||2 Clove (10 gm), slivered|
Bring the water to a boil in a saucepan.
Add the salt and stir until dissolved.
Remove from heat.
Pour in the vinegar and set aside to cool.
Arrange the vegetables in two 1-quart jars.
Place one clove garlic and half package of pickling spices into each jar.
Pour in the vinegar mixture.
Place lids on jars and set aside in a warm place for eight days.
Fill with more of the vinegar mixture, if needed.
Replace caps and store in a cool place until ready to serve.