Sunday, August 11, 2013

Quick Pickles

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) 

  • 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).