1 red bell pepper, cubed
1 orange bell pepper, cubed
1 poblano pepper, cubed
1 red jalepeno pepper, cubed
1 medium eggplant, cubed
kernals from 3 ears of corn
1 medum cucumber, cubed
10 medium white button mushrooms, cubed
1 zuccini, sliced and diced thickly
1/2 large onion, sliced and diced thickly
1/3 c. of coarsely chopped garlic
1 1/2 tsp black peppercorns, cracked
1/4 tsp whole cloves, cracked
1/4 tsp cardamon seeds, cracked
12 leaves of sage, chopped coarsely
3/4 tsp. dill seeds
1 tsp coriander powder
4 tsp salt
1 tbsp sugar
12 oz white wine vinegar
1 c. white vinegar, and enough extra to barely cover the vegetables in the pot
1/2 c. dry white wine
1 c. water
Prepare all vegetables. Put all in a pot, cover with liquids, add the seasonings. Put on a high fire until it is just boiling. When it boils, reduce the heat and let it simmer for 5 minutes to partially cook the vegetables and infuse the seasonings.
While waiting, sterilize enough jars to hold the pickles.
Ladel the pickles into the jars and seal. Process in hot water bath for 20 minutes and then let sit to pickle on a shelf for 3-5 days. These should keep for a long time while sealed. At least a year, but likely longer. Once opened, they must be refrigerated and eaten somewhat quickly or they'll go bad.
