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1
Divide the vegetables, mustard seeds, coriander seeds, peppercorns, bay leaves, allspice, shallots, and red pepper flakes evenly between 2 sanitized pint jars, leaving 1/2 inch of headspace at the top of the jar.
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2
In a saucepan, bring the vinegar, honey, and salt to a boil, stirring to dissolve the honey and salt.
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3
Boil for 1 minute.
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4
Pour the hot vinegar into the jars, fully immersing the vegetables.
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5
There may be a little extra pickling liquid left over.
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6
Let cool to room temperature, seal, and refrigerate.
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7
The pickles are ready to eat after 2 weeks and will keep in the refrigerator for up to 2 months.
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8
Canning is a straightforward process that experienced veterans can do instinctively.
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9
Its fun and easy, but because detailed procedures must be followed in order to prevent the growth of toxic bacteria, you should first learn from an experienced canner or study one of the books recommended in the Resources section (page 194) if you want to strike out on your own.
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10
Describing the full canning process, which results in foods that can be stored at room temperature for up to a year in a cool, dark, place, is beyond the scope of this book, so the preserve recipes that follow are ones that can be stored in the fridge for 1 to 2 months.
