Mixed Pickled Vegetables

10-12 cups mixed vegetables*
4 cups (1000 ml) white vinegar
2 cups (500 ml) water
2 cups (500 ml) granulated sugar
2 tbsp (30 ml) Windsor Coarse Salt
3 each: bay leaves, peppercorns & garlic cloves

Preparation
Prepare vegetables and tie spices in cheesecloth bag. Boil vinegar, water, sugar and pickling salt to boil in a stainless steel saucepan 5 minutes. Add prepared vegetables; return to a boil; discard spices.

Pack hot vegetables into a clean hot 500 ml mason jar; add hot liquid leaving 1/2 inch (1 cm) headspace. Remove air bubbles, wipe rim and apply 2-piece metal lid securely until fingertip tight. Place jars on rack in boiling water canner. Heat process – boil filled jars- 10 minutes. Cool 24 hours; check seals.

*Vegetable Suggestions: carrots, sliced or whole baby; cauliflower florets, sliced zucchini, celery, green or yellow beans or asparagus; pearl onions; turnip or pepper strips.