Author: The Migoni Kitchen

Servings: 2 Large Mason Jars

Total Time: 20 minutes

Ingredients

• 1 ¼ cup Diced Mixed Peppers (Mix of sweet and spicy, deseed hot peppers for milder mix)
• ¼ lb Carrots, diced
• ¼ lb Celery, diced
• ¼ lb Onion, diced
• 6 cloves of Garlic, minced
• 2 cups White Vinegar
• 2 Cups Water
• 2 Tablespoons Whole Black Peppercorns
• 1 Tablespoon Mustard Seeds
• 3 Tablespoons Kosher Salt
• 3 Tablespoons Granulated Sugar
• 4 Bay Leaves
• 2 Large Sprigs of Oregano

Instructions In a large pot, combine the water, vinegar, salt, and sugar and bring to a boil

While waiting for the liquid to boil, combine the vegetables, peppercorns, and mustard seeds and evenly distribute into two 32 ounce mason jars.

Add 2 bay leaves and 1 sprig of oregano into each jar and then pour the hot brining liquid over, leaving about ½ inch of empty space from the rim

If you are planning to use the pickle mix within 1-2 weeks, securely cap and allow to cool before storing in the refrigerator.

If planning to store, fill a pot with 3-4 inches of water and bring to a boil. Place the mason jar in the boiling water and allow the jar to boil for about 10 minutes. Remove from heat and allow to cool and store at room temperature.