Root Vegetable Pickles

(from Lucianolinda’s recipe box)

I have no idea where she got them, but I have a box full of my mother’s hand written recipes, some of them nearly 100 years old.

Source: Mom's hand written recipe

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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