Easy Summer Pickles

• Ready In: 25 mins
• Yields: 2 quarts.

Ingredients

• 2  lbs  thinly-sliced  vegetables
• 1  large onion, peeled,and thinly sliced
• 1⁄4 cup salt
• 2  cups white vinegar
• 1 1⁄4 cups sugar
• 2  teaspoons yellow mustard seeds
• 1  teaspoon celery seed
• 1  teaspoon  dill seed
• 1  teaspoon turmeric
• 1⁄4 teaspoon dry mustard
• 1⁄2 teaspoon crushed red pepper flakes

Directions

1. In a very large bowl, place the vegetables and the sliced onion.
2. Toss with salt and cover with cold water.
3. Allow to stand for 1 hour, then drain thoroughly but do not rinse.
4. In a 3-quart, non-aluminum saucepan, combine vinegar, sugar and spices.
5. Bring to a boil.
6. Simmer 5 minutes.
7. Pour the vinegar mixture over the vegetables, tossing to coat.
8. Allow to stand for 2 hours.
9. Transfer to a non-aluminum container and chill in the refrigerator.
10. Store for up to 1 month in brine in the refrigerator.