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Ingredients
- 2 lb thinly-sliced vegetables
- 1 lrg onion peeled, and thinly sliced
- 1/4 c. salt
- 2 c. white vinegar
- 1 1/4 c. sugar
- 2 tsp yellow mustard seed
- 1 tsp celery seed
- 1 tsp dill seed
- 1 tsp turmeric
- 1/4 tsp dry mustard
- 1/2 tsp crushed red pepper
Directions
- In a very large bowl, place the vegetables and the sliced onion. Toss with salt and cover with cool water. Allow to stand for 1 hour, then drain thoroughly but don't rinse.
- In a 3-qt, non-aluminum saucepan, combine vinegar, sugar and spices. Bring to a boil. Simmer 5 min. Pour the vinegar mix over the vegetables, tossing to coat. Allow to stand for 2 hrs.
- Transfer to a non-aluminum container and refrigeratein the refrigerator. Store for up to 1 month in brine in the refrigerator.
- This recipe yields 2 qts.
- Comments: This basic pickle formula will work for nearly any summer vegetable: cucumbers, green beans, zucchini, green tomatoes, cauliflower, yellow squash, peppers, carrots, celery or possibly a combination of a few different vegetables. The pickles will keep, in their brine, in the refrigerator for up to 1 month. If desired, you may substitute 3 Tbsp. of pickling spice for the spices listed above.
- Yield: 2 qts
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 956g | |
| Calories 1152 | |
| Calories from Fat 14 | 1% |
| Total Fat 1.62g | 2% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28455mg | 1186% |
| Potassium 685mg | 20% |
| Total Carbs 271.11g | 72% |
| Dietary Fiber 3.8g | 13% |
| Sugars 257.65g | 172% |
| Protein 2.86g | 5% |
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