Pickled Vegtables

Fast Homemade Pickles
from Everyday Food

Brine:

• 3 cups white vinegar
• 1 1/2 cup sugar
• 2 tsp coarse salt
• 1/2 tsp mustard seed
• 1/2 tsp celery seed
• 2-4 small chilies (optional)
• 1/4 tsp ground turmeric

Bring to boil. Stir until sugar is dissolved.

Vegetables:

• fresh dill with
• 4 small cucumber (cut 1/8 inch thick, sprinkle with salt, pat dry after 15 minutes)
  

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• 1 lb green beans (trimmed)

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• 10 ounces pearl onions (soak 10 minutes in water and trim)

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• 2 fennel bulbs (trim and cut in 1/2 inch slices)

Arrange in jar. Pour in hot brine to cover vegetables and seal. Refrigerate until cool. Store for up to a week.