Easy Summer Pickles

This basic pickle formula will work for nearly any summer vegetable: cucumbers, green beans, zucchini, green tomatoes, cauliflower, yellow squash, peppers, carrots, celery or a combination of a few different vegetables. The pickles will keep, in their brine, in the refrigerator for up to 1 month. If you like, you may substitute 3 tablespoons of pickling spice for the spices listed above.

Recipe Ingredients

2 lbs	908g / 32oz	Thinly-sliced vegetables
1 lb	454g / 16oz	Onion - peeled, and (large)
		Thinly sliced
1/4 cup	59ml	Salt
2 cups	474ml	White vinegar
1 1/4 cups	247g / 8.7oz	Sugar
2 teaspoons	10ml	Yellow mustard seed
1 teaspoon	5ml	Celery seed
1 teaspoon	5ml	Dill seed
1 teaspoon	5ml	Turmeric
1/4 teaspoon	1.3ml	Dry mustard
1/2 teaspoon	2.5ml	Crushed red pepper

Recipe Instructions

In a very large bowl, place the vegetables and the sliced onion. Toss with salt and cover with cold water. Allow to stand for 1 hour, then drain thoroughly but do not rinse.

In a 3-quart, non-aluminum saucepan, combine vinegar, sugar and spices. Bring to a boil. Simmer 5 minutes. Pour the vinegar mixture over the vegetables, tossing to coat. Allow to stand for 2 hours.

Transfer to a non-aluminum container and chill in the refrigerator. Store for up to 1 month in brine in the refrigerator.

This recipe yields 2 quarts.

Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/

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