8cupVegetables(onion, radishes, carrots, cauliflower, green beans, turnip and fennel) cut into bite sized pieces
Spices tied in a cloth bag or cheese cloth:
1/4cupBlack mustard seed
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.
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.