Here's a recipe for canning pickled mixed vegetables, designed to be flexible with your ingredient amounts and to ensure food safety for home canning.


Yields: Approximately 6-7 quarts
Prep time: 2-3 hours (includes chopping)
Processing time: 15 minutes (for quarts)
Pickled Mixed Vegetables (Canning Recipe)
This recipe offers a delightful medley of flavors and textures, perfect for a side dish, topping for salads, or an addition to charcuterie boards.


Ingredients:
Vegetables (Choose a total of approximately 8-10 lbs, adjusted to your preference):
* Green Tomatoes: 3-4 lbs, cored and cut into 1-inch wedges or chunks
* Cucumbers: 2-3 lbs, pickling varieties preferred, sliced into 1/4-inch rounds or spears
* Bell Peppers: 2-3 lbs (any color, but green, red, and yellow offer nice visual appeal), cored, seeded, and cut into 1-inch strips or chunks
* Onions: 1-2 lbs, peeled and sliced into 1/4-inch rings or diced
* Brussels Sprouts: 1-2 lbs, trimmed and halved (if large)
* Green Beans: 1-2 lbs, trimmed
* Carrots: 1-2 lbs, peeled and sliced into 1/4-inch rounds or julienned
* Cabbage: 1 medium head (approx. 2-3 lbs), cored and shredded or chopped
* Brussels Sprouts Greens (Optional): 1-2 cups, roughly chopped (add for extra green and slight bitterness)

Brine:
* White Vinegar (5% acidity): 8 cups
* Water: 4 cups
* Canning & Pickling Salt (Non-iodized): 1/2 cup
* Granulated Sugar: 1/2 cup (adjust to taste, more for a sweeter pickle)

Herbs & Spices (Per Quart Jar - adjust to your preference):
* 1 teaspoon Mustard Seeds
* 1/2 teaspoon Celery Seeds
* 1/4 teaspoon Dill Seeds (or a small sprig of fresh dill)
* 1/4 teaspoon Black Peppercorns
* 1 small Bay Leaf
* 1-2 cloves Garlic, peeled and smashed (optional)
* 1-2 small Dried Red Chilies (optional, for heat)

Equipment:
* Large stockpot or Dutch oven for brine
* Large bowls for prepared vegetables
* Canning jars (quart or pint size) with new lids and rings
* Canning funnel
* Ladle
* Jar lifter
* Bubble remover/headspace tool
* Water bath canner with rack
* Clean kitchen towels

Instructions:
1. Prepare Vegetables:
* Thoroughly wash all vegetables.
* Prepare each vegetable as directed in the ingredient list (chop, slice, trim, shred).
* In large bowls, you can either combine all vegetables together or keep them separate if you want to create specific jar combinations.
2. Prepare Jars and Lids:
* Wash jars, lids, and rings in hot, soapy water. Rinse well.
* Inspect jars for any chips or cracks. Discard damaged jars.
* Sterilize jars by submerging them in boiling water for at least 10 minutes. Keep them hot in the water bath canner until ready to fill.
* Prepare lids according to manufacturer's instructions (usually a simmer in hot, not boiling, water).
3. Make the Brine:
* In your large stockpot, combine white vinegar, water, canning & pickling salt, and granulated sugar.
* Bring the mixture to a boil, stirring to dissolve the salt and sugar.
* Reduce heat to a simmer and keep hot.
4. Pack the Jars:
* Carefully remove hot jars from the canner using a jar lifter, pouring the hot water back into the canner. Place them on a clean towel.
* For each jar, add your desired herbs and spices to the bottom.
* Tightly pack the prepared mixed vegetables into the hot jars. It's okay to really press them down to remove air pockets, but avoid crushing them. Leave 1/2 inch of headspace from the rim of the jar.
5. Add Brine and Remove Air Bubbles:
* Ladle the hot brine over the packed vegetables, ensuring they are completely submerged. Maintain 1/2 inch headspace.
* Use a non-metallic tool (like a plastic chopstick or canning bubble remover) to remove any trapped air bubbles. Gently slide the tool around the inside of the jar, pressing the vegetables slightly.
* If necessary, add more hot brine to maintain the 1/2 inch headspace.
6. Wipe Rims and Seal:
* Wipe the rims of the jars clean with a damp paper towel to ensure a good seal.
* Center the hot lids on the jars.
* Screw on the bands fingertip tight (just until resistance is met, then a slight snug). Do not overtighten.
7. Process in a Water Bath Canner:
* Carefully place the filled jars onto the rack in your hot water bath canner.
* Ensure jars are covered by at least 1-2 inches of water. If not, add more hot water.
* Bring the water to a rolling boil.
* Once boiling, begin timing.
* For Quarts: Process for 15 minutes.
* For Pints: Process for 10 minutes.
* Adjust processing time if you live at a high altitude. Consult a reliable canning guide for specific altitude adjustments.
8. Cool and Store:
* After the processing time is complete, turn off the heat and carefully remove the canner lid. Let the jars sit in the hot water for 5 minutes to allow for a more even cooling and reduce siphoning.
* Using a jar lifter, carefully remove the hot jars and place them on a clean towel or cooling rack, ensuring there is space between them for air circulation.
* Do not disturb the jars for 12-24 hours. You will hear the satisfying "pop" as the lids seal.
* After 24 hours, check seals by pressing the center of each lid. If it doesn't flex, the jar is sealed.
* Remove the bands (they can rust if left on) and wipe down the jars.
* Label and date your jars. Store in a cool, dark, dry place for up to 1 year.
* Any unsealed jars should be refrigerated and consumed within a few weeks.