This is the basic pickle that I use for vegetables; it can be prepared ahead of time and kept in the refrigerator for up to a month. I like to keep it around for any last-minute pickling needs.
Recipe information
Yield
Makes 3 cups
Ingredients
2 cups cider vinegar
1/4 cup sugar
1 tablespoon each mustard seed, black peppercorns, coriander seed, fennel seed, and guindilla pepper
2 sprigs fresh thyme
1 sprig fresh dill
2 cloves garlic
Preparation
Combine all the ingredients with 1 cup of water and bring to a boil. Reduce the heat and simmer for 20 minutes.
Reprinted with permission from Seamus Mullen's Hero Food by Seamus Mullen, © 2012 Andrews McMeel Publishing
