Pickled Vegetables

Ingredients

• 1/2 medium sweet yellow onion, (thinly sliced)
• 2 large garlic cloves, (thinly sliced)
• 6 cups thinly sliced vegetables of your choice
• 6 sprigs fresh dill
• 2 tablespoons yellow mustard seeds
• 1/2 tablespoon black peppercorns
• 1 bay leaf
• 1 cup unseasoned rice wine vinegar
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 3/4 cup granulated sugar
• 2 1/2 tablespoons Morton kosher salt

Instructions

1. 1

   In a large heat-safe bowl, combine onion, garlic, and your choice of vegetables. Then top with the dill.

2. 2

   Place mustard seeds and peppercorns in a small ziplock bag, cover the bag with a towel, and use a kitchen mallet or rolling pin to crack the mustard seeds and peppercorns up a bit. Then pour them into a coffee filter, add the bay leaf, and tie the filter securely with kitchen string.

3. 3

   Add the spice bag to a medium-size saucepan along with the vinegars, water, sugar, and salt. Bring to a boil over medium-high heat and stir until sugar dissolves.

4. 4

   Pour hot mixture, including the spices, over the vegetables. Give a little stir to incorporate and then let the mixture cool to room temperature.

5. 5

   Give everything another stir, and then cover and refrigerate for 24 hours.

6. 6

   After 24 hours, discard the spice bag. Transfer pickled vegetables to a large jar, or a few smaller jars if desired. Store in the refrigerator. Keeps very well for up to one month.