INGREDIENTS
10
Asparagus spears
4
Carrots
4
Cauliflower chunks
2
Dill, fresh sprigs
4
Garlic cloves
10
Green beans
1 tbsp
Celery seeds
1 tbsp
Coriander seeds, whole
2 tbsp
Kosher salt
1 tbsp
Mustard seeds
1 tbsp
Peppercorns, black
1 tsp
Red pepper flakes
3/4 cup
Sugar
2 cups
Distilled vinegar
1 cup
Water