In a medium saucepan, combine white vinegar, sugar, salt, mustard seed, celery seed, red chiles (optional), and ground turmeric. Bring to a boil, stirring to dissolve sugar. Arrange prepared vegetables and dill fronds in one or more jars. Pour hot brine into jar to completely cover vegetables and seal jar. Refrigerate until cool, about 2 hours (or up to 1 week).
Outstanding recipe for the summer's garden bounty. I used cucumbers, beans, carrots and green tomatoes. For my entire review see: http://themomchef.blogspot.com/2010/06/fast-homemade-pickles-from-everyd...