In a pan heat 1 TBL mustard seeds and 1 TBL coriander seeds
Cut thin slivers of cucumber, onion, carrots, cucumber, etc.
You can also mix to get a variety of textures and colors
3 C white balsamic vinegar – or Rice wine vinegar, red wine vinegar, white balsamic or lemon
3/4 C water
6 TBL sugar
6 TBL kosher pickling salt – NON IODIZED
Pack sliced veggies tightly into a canning jar
Add 3 sprigs of thyme, three bay leaves, and some of your toasted seeds
Cover everything plus half an inch
Stores in the fridge for a couple of weeks
