fills a 1-liter jar
1 tsp. dill
1 tsp. tarragon
1 tsp. crushed red pepper
1 Tbl. Dijon mustard with whole mustard seeds
1 c. white vinegar
1 c. white wine vinegar
3/4 c. sugar
1 tsp. salt
2 medium cucumbers, sliced into 1/8-inch-thick rounds
3 medium carrots, peeled and sliced into sticks
2 baby turnips, peeled and quartered
1/2 small onion, sliced lengthwise
1 large chili pepper (seriously, that's what they were called at Stein's, where I bought the plant), seeded and sliced lengthwise
6 cloves garlic, peeled and pierced
1. Pop dill, tarragon, and crushed red pepper in a tea ball. Smear Dijon in another tea ball.
2. Place the tea balls in a small saucepan, and add the vinegars, sugar, and salt. Bring to a boil over medium-high heat.
3. Meanwhile, arrange veggies in a jar that seals tightly.
4. Once the liquid comes to a boil, pour the mixture (including the tea balls) over the veggies and seal the jar. Allow to cool somewhat before refrigerating. Remove the tea balls after the pickling action has gone on overnight. Enjoy!
Try other veggies here, too, like squashes (summer squash and zucchini slices, baby pattypan, etc.) and radishes.
What else would be good?