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I pulled a ton of carrots from the garden so it was time to get to work in the kitchen preparing them to be preserved for later use. My favorite way to preserve carrots is to make carrot pickles, so that's what we did! We also had some cauliflower, sugar snap peas, and jalapenos we didn't want to go to waste, so into the jar those went as well! Pickled mixed veggies are called giardiniera, and they are a delicious, healthy snack, perfect for summertime munching and adding to charcuterie boards! Carrots Sugar Snap Peas Cauliflower Jalapeno Dill Dill Seed Garlic Brine: 1/2 C Salt 6 C vinegar 2 C water Add vegetables and herbs into clean, wide mouth jars. Pour boiling brine into jars leaving 1/4 in headspace. Wipe rims clean. Add flat and ring, finger tip tight. Process in boiling water canner based on your elevation. 10 min in my area. Remove and let sit to cool before putting in storage.