8 cups water
2 cups rice wine vinegar
8 tablespoons pickling salt
3 tablespoons of pickling spice blend
1 tablespoon of Turmeric
2 tablespoons red pepper flakes
6 bay leaves
6 garlic cloves
8 to 10 cups vegetables, washed and diced
Method:
To prepare brine, combine all ingredients in a large stockpot. Boil for 5 minutes. Allow to cool slightly. Place vegetables to be pickled in a plastic container. Pour warm brine over vegetables. Cover and refrigerate for days to allow vegetables to pickle before eating. The vegetables will stay crisp for up to 30 days.
