Spicy Italian Pickled Vegetables

Prep Time 15

Cook Time 10

Course Sauce

Cuisine Italian

Servings 8 Cups

1¼ Pound Mixed Peppers Sweet and Spicy; Finely diced. Deseed spicy peppers for milder mix
¼ Pound Carrots Diced
¼ Pound Celery Diced
¼ Pound Yellow Onion Diced
6 Cloves Garlic Minced
2 Cups White Vinegar
2 Cups Water
2 Tablespoons Whole Black Peppercorns
1 Tablespoon Mustard Seeds
3 Tablespoons Kosher Salt
3 Tablespoons Granulated Sugar
4 Bay Leaves
2 Sprigs Fresh Oregano

In a large pot, combine the water, vinegar, salt, and sugar and bring to a boil.
While waiting for the liquid to boil, combine the vegetables, peppercorns, and mustard seeds and evenly distribute into two 32 ounce mason jars.
Add 2 bay leaves and 1 sprig of oregano into each jar and then pour the hot brining liquid over, leaving about ½ inch of empty space from the rim.
If you are planning to use the pickle mix within 1-2 weeks, securely cap and allow to cool before storing in the refrigerator.
If planning to store, fill a pot with 3-4 inches of water and bring to a boil. Place the mason jar in the boiling water and allow the jar to boil for about 10 minutes. Remove from heat and allow to cool and store at room temperature.