Easy Summer Pickles
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 ⓘ
Instructions
- In a very large bowl, place the vegetables and the sliced onion.
- Toss with salt and cover with cold water.
- Allow to stand for 1 hour, then drain thoroughly but do not rinse.
- In a 3-quart, non-aluminum saucepan, combine vinegar, sugar and spices.
- Bring to a boil.
- Simmer 5 minutes.
- Pour the vinegar mixture over the vegetables, tossing to coat.
- Allow to stand for 2 hours.
- Transfer to a non-aluminum container and chill in the refrigerator.
- Store for up to 1 month in brine in the refrigerator.
Nutrition & Diet Analysis (per serving)
216
kcal
11% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).