“These are delicious warm or cold. The veggies used are seasonal; I typically throw everything I can get my hands on into the mix. Just remember to put the densest veggies in the pickling liquid first, as they will take the longest.”
- In large stockpot set over medium heat, combine vinegars with sugar, kosher salt, coriander seed, fennel seed, celery seed, caraway seed, mustard seed, and garlic. Bring to a boil.
- Remove pot from heat and add vegetables and dill.
- Stir and let chill.