How To Pickle (And Can) Mixed Veggies

Whether they come from your garden, the farmer's market, or a sale at the grocery store, pickling fresh veggies is easy and fun! Use the freshest you can find and you'll get a good crunch from them. You only need a water bath canner for this recipe. No pressure canning involved! :) Here are the basic ingredients and measurements for 6 pint jars:

7-8 cups cut/chopped fresh vegetables
1 onion wedge per jar
1 split clove of garlic per jar
3 1/4 cup water
3 1/4 cup white vinegar
1 heaping cup of sugar
1 heaping tblsp of kosher, canning, or pickling salt (not table salt)
Several pinches of red pepper flakes per jar

Let the finished veggies "rest" for a week or two before eating to let the flavors to develop.

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