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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Ingredients:
2 lbs thinly-sliced vegetables |
1 large onion, peeled,and thinly sliced |
1/4 cup salt |
2 cups white vinegar |
1 1/4 cups sugar |
2 teaspoons yellow mustard seeds |
1 teaspoon celery seed |
1 teaspoon dill seed |
1 teaspoon turmeric |
1/4 teaspoon dry mustard |
1/2 teaspoon crushed red pepper flakes |
Directions:
1. In a very large bowl, place the vegetables and the sliced onion.
2. Toss with salt and cover with cold water.
3. Allow to stand for 1 hour, then drain thoroughly but do not rinse.
4. In a 3-quart, non-aluminum saucepan, combine vinegar, sugar and spices.
5. Bring to a boil.
6. Simmer 5 minutes.
7. Pour the vinegar mixture over the vegetables, tossing to coat.
8. Allow to stand for 2 hours.
9. Transfer to a non-aluminum container and chill in the refrigerator.
10. Store for up to 1 month in brine in the refrigerator.
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