3 cups white vinegar
1 1/2 cups sugar
2 teaspoons coarse salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
2 to 4 small red chiles (optional)
1/8 teaspoon ground turmeric
1 1/2 cups fresh dill fronds (about 1 bunch)
1 1/2 cups sugar
2 teaspoons coarse salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
2 to 4 small red chiles (optional)
1/8 teaspoon ground turmeric
1 1/2 cups fresh dill fronds (about 1 bunch)
Preparation:
- In a medium saucepan, combine white vinegar, sugar, salt, mustard seed, celery seed, red chiles (optional), and ground turmeric.
- Bring to a boil, stirring to dissolve sugar.
- Arrange prepared vegetables and dill fronds in one or more jars.
- Pour hot brine into jar to completely cover vegetables and seal jar.
- Refrigerate until cool, about 2 hours (or up to 1 week).