Spicy Vegetable Pickles

Makes 4 quarts

3 lbs. total of the following prepared vegetables:
green beans, trimmed and blanched
carrots, peeled, cut and blanched
bell peppers, seeded and sliced
cauliflower, cut into florets and blanched
brussels sprouts, halved and blanched
asparagus, blanched
mushrooms, wiped clean and cut if large
8 large garlic cloves, peeled and whole
8 small, dried chilies, whole
3 cups white vinegar
9 cups water
4 Tbs. coarse sea salt
1⁄2 tsp. black peppercorns
1⁄2 tsp. whole mustard seed
1 bay leaf, crumbled
2 tsp. dried chili flakes, crushed

Pack the vegetables vertically into clean canning jars, and add to each jar the garlic cloves and the chilies, distributing evenly.

Combine the vinegar, water, sea salt, peppercorns, mustard seed, bay leaf and chili flakes in a large, nonreactive pot, and bring to a boil.

Pour the boiling liquid over the vegetables in each jar to within 1⁄2 inch of the rim, clean the rim with a damp towel, cover with hot lids and process in a hot water bath for 10 minutes. Store in a cool, dark place.
(Rebecca Ets-Hokin)