Thursday, July 30, 2015
2 Cups Red Wine Vinegar
1 1/2 Cups Sugar
1/4 Cups Kosher Salt
1 tsp Mustard Seeds
3/4 tsp Coriander Seeds
1/2 tsp Celery Seeds
1/4 tsp cracked black peppercorns
2 Cloves Garlic - Smashed
1 Fresno Chili - Seeded and sliced
6 Kirby Cucumbers - Sliced about 1/4" thick
1/2 Onion thinly sliced
1 bunch Dill - Rough Chop
4 Radishes - Thinly Sliced
In a saucepot combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, chili and 2 cups water and bring the mixture to a boil to dissolve the sugar and salt.
Once the mixture boils, pour the liquid over the sliced veggies until submerged. Let the mixture sit in the liquid until it comes to room temperature.
Put in containers and store in the fridge.