8cupVegetables(onion, radishes, carrots, cauliflower, green beans, turnip and fennel) cut into bite sized pieces
1 gallonWater
3/4cupSea Salt
6cupWhite vinegar
1/4cupSugar
Spices tied in a cloth bag or cheese cloth:
1/4cupBlack mustard seed
1/4cupCoriander seed
1/4cupFennel Seed
1Bay leaf
1/4cupGarlicsliced
Instructions
Bring the brine of water, salt, vinegar, and sugar to a boil with the spice bag. Place the vegetables in a glass container with a tight fitting lid. Pour the brine over the vegetables. Refrigerate for a week to marinate before serving.
Notes
This recipe is from the Pickle Jar Kitchen at 170 Main Street in Falmouth and appeared in the 2014 Summer issue of Cape Cod HOME.