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Bread and Butter Pickles


1 gallon cider vinegar

1 gallon water

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


1. Combine all ingredients except for the vegetables in a stockpot 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.

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