Pickled Harvest

• 5 (16 ounce) mason jars
• 1 quart white vinegar
• 5 fresh dill sprigs
• 18 cup coriander seed
• 18 cup celery seed
• 2 tablespoons pepper
• 6 tablespoons kosher salt
• 1 cup sugar
• 1 large red onion (half moon sliced)
• 5 cucumbers (peeled and 1-inch sliced circles)
• 10 small carrots
• 10 garlic cloves

1. Prepare fresh Garden Vegetables.
2. Wash & peel cucumbers and slice in 1" circles.
3. Place cucumbers in a large bowl with cold water and lemon juice to prevent browning and to preserve the crispy bite to the vegetable.
4. Wash carrots and trim edges, place in same lemon water.
5. Wash & peel red onion, cut into half moon slices and set in lemon water.
6. Peel 10 garlic cloves and set aside (these will cook in pickling mixture).
7. Prepare the Pickling mixture.
8. Pour the following ingredients in a large sauce pan/pot.
9. Vinegar, coriander seed, celery seed, pepper, Kosher Salt, Sugar, and garlic cloves.
10. Heat to a slow simmer stirring frequently until sugars and salt dissolve.
11. Strain the pickling mixture to remove seeds, etc.
12. Be sure to remove and keep Garlic cloves (these will be added to jars).
13. Begin to fill 16oz mason jars.
14. Add a sprig of fresh dill into each jar.
15. Drain the lemon Juice from the vegetable bowl and begin to pack the mason jars with the cucumbers, carrots, onions and garlic.
16. Once vegetables are packed tightly into all the jars pour the pickling mixture into each jar until well filled.
17. Tightly Close each jar.
18. Date and store in a cool dry place or in the refrigerator.
19. Give it a week or more.
20. The longer it pickles the better they taste.

mason jars, white vinegar, dill, coriander seed, celery, pepper, kosher salt, sugar, red onion, cucumbers, carrots, garlic

Taken from www.food.com/recipe/pickled-harvest-505939 (may not work)