Turkish Mixed Vegetable Turşu

Ingredients

Instructions

1. 1Wash six pint jars in hot soapy water or the dishwasher, keep them hot, boiling 10 minutes first if processing under 10 minutes, and simmer new lids per the manufacturer's instructions.
2. 2Cut the cauliflower, carrots, bell pepper, and cabbage into bite-size pieces and peel the garlic.
3. 3In a stainless steel pot, bring 3 cups vinegar, 3 cups water, 3 tablespoons salt, 1 tablespoon sugar, and the coriander seeds to a full rolling boil, stirring to dissolve.
4. 4Pack the mixed vegetables and garlic tightly into the hot jars, distributing the different vegetables evenly among the jars.
5. 5Pour the boiling brine over the vegetables, keeping them submerged and leaving 1/2 inch of headspace.
6. 6Remove air bubbles, top off with brine to keep 1/2 inch headspace, wipe the rims clean, center the lids, and apply bands fingertip-tight.
7. 7Process pints for 15 minutes (20 minutes for quarts) in a boiling-water canner with jars covered by 1 to 2 inches of water, timed from a full rolling boil, adding 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, or 15 minutes above 6,000 feet.
8. 8Let the jars sit in the turned-off canner 5 minutes, then move to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9. 9Confirm each lid has sealed, remove the bands, and label with contents and date.
10. 10Store in a cool, dark place for up to 1 year; flavor improves after resting 2 to 3 weeks; refrigerate after opening.
11. 11Never reduce the vinegar-to-water ratio, since the mix of denser vegetables requires the full stated acidity for safety.