recipe 
yields
Makes ½ pound
1 gallon cider vinegar
4 pounds light brown sugar
2 pounds white vinegar
½ cup yellow mustard seed
½ cup brown mustard seed
¼ cup turmeric
¼ cup coriander
1 red onion, sliced
2 cups salt
1 cup (loosely packed) whole dried chiles de arbol
5 pounds of vegetables, such as cucumbers, jalapenos, carrots, apples, green onions, zucchini, bell peppers, chopped
Ingredients
steps
1. Combine all ingredients except for the vegetables in a stockpot. Add 1 gallon of water and bring to a boil, and then pour brine over the vegetables.
2. Store pickles in mason jars, for serving, or any other sealable container. Keep in refrigerator for up to seven days.
Date Published: 06.30.20
