makes 6 quarts

• 2 tablespoons coriander seeds
• 4 teaspoons fennel seeds
• 2 teaspoons mustard seeds
• 12-15 garlic cloves, thick sliced
• few sprigs of fresh dill or other fresh herbs
• 1 teaspoon celery seeds (optional)
• 1 tablespoon black peppercorns
• 4 cups vinegar of choice-white wine, apple cider, rice wine, or combination
• 4 cups water
• 4 tablespoons kosher salt
• 10 tablespoons granulated sugar
• veggies of choice to fill 6 quart sized mason jars; cucumbers, green beans, carrots, radishes, okra, asparagus, beets, summer squash, cauliflower florets, etc, washed and trimmed if needed

Mason jars can be sanitized in Wolf Convection Steam Oven using the “cleanse” mode or “sanitize” mode (generation II model) and choosing “jar”. Remove lids before sanitizing cycle.

Bring vinegar(s), water, salt, sugar to a boil. While that is working, pack the jars with the veggies of choice. Divide spices, garlic, and herbs (if using) evenly between jars. Using a funnel, pour hot liquid over the veggies into each jar. Leave about 1/2″ space at top. Leave on countertop to cool slightly, around an hour. Place lids on top, finger tight only, and store in fridge until ready to use or seal using Wolf Convection Steam Oven and “cleanse” and “preserve” mode. Store in fridge up to 2 weeks. Longer, unopened, on shelf if sealed in steam oven.