Dill-Pickled Vegetables

Directions

1. 1
   In a large saucepan of boiling water blanch onions 3 minutes and drain in a colander.
2. 2
   Cool onions just until they can be handled and peel.
3. 3
   Arrange onions and carrots in two 1-quart Mason-type jars.
4. 4
   In pan bring vinegar, water, sugar, dill seeds, and salt to a boil and simmer 3 minutes.
5. 5
   Pour hot mixture over onions and carrots and cool completely.
6. 6
   Add celery.
7. 7
   Chill vegetables, covered, at least 12 hours to develop flavors.
8. 8
   Pickled vegetables may be made up to 3 weeks ahead but do not add celery until 1 day before serving.