Easy Summer Pickles - cooking recipe

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

Preparation

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.