Ingredients
2 tbsp. mustard seed
1 tbsp. whole allspice
2 tsp. black peppercorn
2 tsp. whole cloves
1 tsp. ground ginger
1 tsp. hot red pepper flakes
1 bay leaf
2 cinnamon sticks
1 tsp. cardamon
6 c. water
1 c. vinegar
1/2 c. pickling salt
Preparation
Sterilize jars. Stuff washed veggies into jars with 1 tbsp of spices at bottom. Pour in boiling brine. Let jars stand for 15 minutes and then drain brine back into pot and reboil. Put boiled brine back in jars. Process in boiling water bath for 15 minutes.
