Categories: pickles

Ingredients

• 3 cups cider vinegar
• 1 cup brown sugar
• 3 Tbsp. mustard seeds
• 3 Tbsp. dry dill
• 2 bay leaves
• 1/2 tsp. cinnamon
• 1/4 tsp. ground red pepper
• 1/4 tsp. black pepper
• 2 large parsnips, peeled, thinly sliced
• 1 rutabaga, peeled, cut in half, thinly sliced ( or 2 turnips)
• 1/2 bulb fennel, trimmed, thinly sliced
• 1/2 red onion, peeled, cut in half, thinly sliced

Directions

1. In a large saucepan, mix vinegar, brown sugar, herbs and spices. Heat to boiling; cook 5 minutes. Add prepared vegetables; cook 8 to 10 minutes or until vegetables are crisp-tender. Spoon vegetables into four clean, one-cup glass jars; divide liquid among jars. Cover and refrigerate at least 2 hours before serving. May be refrigerated up to one week, or seal and process in hot water bath.

2. makes about 4 half pint jars

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