Super Awesome Pickles

• 3 lbs mixed vegetables (Onions, carrots, beans, cauliflower, jalapenos, celery, etc.)
• 3 heads garlic (or more if they are small heads)
• 16 dried arbol chiles
• 8 heads fresh dill
• 12 cup sugar
• 3 quarts water
• 1 12 quarts white vinegar
• 1 cup pickling salt

1. The water bath method is recommended for processing the pickles.
2. Ensure all directions are followed for the cooker manufacturer.
3. You will need 8 quart size canning jars with lids and rings (the recipe can be scaled up as needed).
4. Add 2 garlic cloves, 1 head of dill, 2 chili peppers, and 1 tbsp of sugar per jar.
5. The rest of the jar should be packed tightly with vegetables of your choice.
6. Combine all the brine ingredients (water, vinegar, and salt) in a non-reactive pot and bring to a boil.
7. Fill the jars with hot brine, then apply lids and immediately (but safely) move the jars to a water bath.
8. Process per FDA recommendations for preserving the chosen vegetables in a water bath.
9. Our family processes for 10 minutes, ensuring the water is returns to a boil between batches.
10. Pickles are ready to enjoy as soon as they are cooled, and will last many months in the pantry.

mixed vegetables, garlic, chiles, dill, sugar, water, white vinegar, pickling salt

Taken from www.food.com/recipe/super-awesome-pickles-524822 (may not work)