dill, lemon pepper, parsley, shallots and celery salt, mixed together totally in about 1/2 cup, in equal portions
garlic (1 clove per jar)
Cauliflower, Zucchini, and Cucumbers need to be cut into spears or rounds. Green beans are fine, as is. I've only done zucchini so far.
I eyeball everything. Do not use the largest mason jars available. Use small ones, please.
1. Put 1 peeled, smashed clove of garlic in each mason jar.
2. Add approximately 2 tablespoons of the seasoning mixture you put together yourself to each jar.
3. Add 1 tablespoon of sugar to each jar.
4. Add 1 1/2 tablespoons of salt to each jar.
5. Add 1 teaspoon of mustard powder to each jar.
6. Add 1 teaspoon of ground coriander to each jar.
7. Depending on how much zucchini you have, stuff your mason jars. The jars need to be packed pretty darn tight. If you find that you run out of jars, (I usually start with 2 - 3), then prepare another jar with the mixture as described in steps 1 - 6 above.
8. Fill each jar 1/3 of the way with vinegar.
9. Fill the rest of the jar with the hot water. My water from my tap gets darn hot. If yours doesn't, don't boil the water, but just make it hotter than the tap. You need to fill the jars up to the tippy top. You should not have any air space in them.
10. Close the jars with the mason jar lids as tight as humanly possible.
11. Shake the jars like crazy to mix the spices and dissolve the sugar/salt.
12. Refrigerate jars at least 2 weeks unopened so the flavors permeate the veggies.
This is not your typical hamburger dill pickle taste. It's very garlicky. It's just to flavor veggies that would have a bland flavor when eaten raw, and preserves them longer than if you let them sit out on their own. It's great for the extra garden surplus.