recipe 
yields
Makes ½ pound
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
steps
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.
Date Published: 06.30.20
