• 1 tsp. coriander seeds
• 1 tsp. black or brown mustard seeds (or substitute yellow)
• 1/2 tsp. cumin seeds
• 2 cups cider vinegar
• 5 medium cloves garlic, lightly crushed and peeled
• Three 1/4-inch-thick slices peeled fresh ginger
• One-half small yellow onion, thinly sliced lengthwise
• 1/2 cup sugar
• 2 Tbs. kosher salt
• 1 tsp. black peppercorns
• 1/2 tsp. ground turmeric
• 1/4 tsp. crushed red pepper flakes
• One-half head cauliflower, cut into 1-1/2- to 2-inch florets (about 4 cups)
• 5 medium carrots, peeled and sliced 1/2 inch thick on the diagonal (about 2 cups)
• One-half red bell pepper, cut into large dice (about 1 cup)

Preparation

• Put the coriander, mustard, and cumin seeds in a small saucepan. Toast the spices over medium heat, swirling the pan occasionally, until fragrant and slightly darkened, about 2 minutes. Add the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes, and 1 cup water to the toasted spices. Bring to a boil.

For quick (refrigerator) pickles:

• Pack the cauliflower, carrots, and bell pepper in a 2-qt. heat-resistant glass bowl or measuring cup. Pour the hot brine over the vegetables. Let cool to room temperature and then cover and refrigerate for at least 2 and up to 14 days.

For canned pickles:

• Pack the vegetables into clean, hot pint jars. Pour the hot brine over the vegetables, leaving 1/2-inch headspace. Remove any air bubbles by slowly raising and lowering a chopstick or a plastic blade around the inside of the jars (a trapped air bubble may shatter a jar as it heats). If you have extra brine, strain it and distribute the solids among the jars. Wipe the jars’ lids with a damp cloth before putting on the lids. Secure the lids with screw bands tightened by hand.  Process for 10 minutes, following the instructions in our “Canning Basics” guide. Store the pickles for at least 2 but preferably 7 days (or longer) before opening. Refrigerate after opening.

Drizzle drained marinated artichoke hearts with a few tablespoons of olive oil, pour them onto a sheet pan, slide them into a 450 oven for about 18 minutes, tossing halfway through, until they’re browned around the edges

4-1/2 cups (1125 ml) granulated sugar
3 cups (750 ml) water
2 1/2 cups (625 ml) white vinegar
4″ (10 cm) cinnamon sticks
1 tbsp (15 ml) each: whole allspice and whole cloves
8 cups (2 L) stemmed crab apples, pricked with a fork
about 3 lb (1.4 kg) or forty 1-1/2-inch (3.8 cm) crabapples

Place 6 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• Combine sugar, water and vinegar in a large stainless steel saucepan. Tie cinnamon, allspice and cloves into a large square of cheesecloth, creating a spice bag; place in saucepan. Bring mixture to a boil; boil 10 minutes.

• Wash and stem crab apples; drain but do not peel. To avoid bursting fruit, prick each crab apple with a fork. Add crab apples to boiling mixture and return to a boil. Stirring occasionally to prevent scorching, boil gently, uncovered, for 10 minutes or until crab apples are tender. Do not overcook. Discard spice bag and remove saucepan from heat.

• Pack hot crab apples into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot liquid to cover crab apples to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more crab apples and hot liquid. Wipe jar rim removing any food residue. Centre hot sealing disc clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining crab apples and hot liquid.

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 20 minutes.

• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.