Mixed Summer Vegetable Pickles | Vinegar-Brined Jar Pickles

These four vegetables are low-acid. There is no recommended boiling-water canning method for unpickled vegetables; boiling water does not exceed 100°C / 212°F and cannot destroy botulinum spores. Acidifying vegetables with vinegar prevents the spores from growing and makes pickles safe. That is why this recipe makes pickles; the jars are not boiled to “sterilize” them.

Wash the zucchini, peppers, eggplant, and green tomatoes and cut them into bite-size pieces. Blanch the eggplant in boiling water for 2 minutes, then drain; raw eggplant will not absorb the brine and will remain hollow inside. Pack the other vegetables raw.

Pack the vegetables and garlic cloves tightly into clean, dry jars. Leave two finger widths of headspace.

Bring the water, vinegar, and rock salt to a boil in a saucepan, stirring until the salt dissolves. Let the brine cool to room temperature. Hot brine will cook the vegetables and make them lose their crispness.

Pour the cooled brine over the vegetables until they are completely submerged. Place a clean weight on top; even one piece left above the brine can begin to mold. Close the lid.

Leave the jar in a cool, dark place for a couple of weeks, or up to three weeks. The pickles are ready when the vegetables change color and the brine tastes sour. Refrigerate the jar after opening. If the lid is bulging or the brine is cloudy, foamy, or foul-smelling, discard the jar and DO NOT TASTE it. Method and safety limits: USDA, Complete Guide to Home Canning (Agriculture Information Bulletin No. 539, revised 1994); table: NCHFP / University of Georgia, Pressure Canning Summary Sheet, 2003.