Pickling Mixture

• 6 cups water
• ¼ tsp red pepper flakes
• 2 tbsp black peppercorns
• 6 garlic cloves, chopped
• 6 bay leaves
• 1 large white onion, quartered
• 6 tbsp sugar
• 1 tbsp mustard seeds
• ¼ tsp celery seeds
• 4 tbsp salt
• 2 cups Champagne vinegar

Vegetables

• Raw or cooked vegetables of choice, peeled & sliced (If the vegetable is dense, blanch  first in boiling water for 1 minute and place in cold water to stop cooking)
• Suggested vegetables to pickle: beets, thinly sliced  green beans, mushrooms, jalapeno peppers

Special Equipment

• pint or half-pint canning jars with lids
• stockpot
• ladle

1. Combine Pickling Mixture ingredients in a nonreactive pot
2. Bring to a boil and simmer for 3 minutes
3. Pack vegetables in jars leaving about ¼" head space
4. Carefully pour hot liquid over vegetables to cover
5. Let sit at room temperature for 1 hour before serving
6. Cover and store refrigerated for up to 2 weeks