Ingredients:

  • 3 cups (600g) dill or bread and butter pickles, finely diced
  • 1/2 cup (75g) white onion, finely minced
  • 1/2 cup (75g) red bell pepper, finely diced
  • 1/2 cup (120ml) apple cider vinegar
  • 1/2 cup (100g) granulated sugar
  • 1/2 tsp (3g) celery seed
  • 1/4 tsp (1.5g) turmeric powder
  • 1/2 tsp (3g) kosher salt

Instructions:

  1. Dice the pickles, onions, and bell peppers into uniform, tiny pieces using a knife or the pulse setting of a food processor. Combine the vegetables in a bowl and let them sit for 10 minutes.
  2. In a medium stainless steel saucepan, combine apple cider vinegar, granulated sugar, celery seed, turmeric, and salt.
  3. Bring the syrup mixture to a gentle simmer over medium heat, stirring occasionally until the sugar has completely dissolved.
  4. Fold the diced vegetable mixture into the simmering syrup. Stir gently for 3–5 minutes until the vegetables are heated through and coated.
  5. Remove from heat immediately to preserve the crunch of the pickles. Transfer to glass mason jars for storage.