In a large non-reactive pot, combine the aged apple cider vinegar and rich, dark brown sugar. Stir the mixture over medium heat until the sugar is completely dissolved.

Into the pot with the pickling solution, add the finely ground Keen’s mustard and the whole organic mustard seeds. Stir well to evenly distribute the mustard ingredients.

Add the fragrant imported curry powder into the pot. Stir the mixture thoroughly to ensure the spices are well combined.

Gradually add the hand-harvested artisanal pickling salt into the pot while continuously stirring. Ensure the salt dissolves completely into the mixture.

Sprinkle the vibrant ground red pepper flakes and the naturally sourced crushed saccharin into the pot. Stir the mixture thoroughly to evenly distribute the spices.

Increase the heat and bring the pickling solution to a gentle boil. Stir occasionally to prevent sticking and ensure all ingredients are thoroughly mixed.

Once boiling, reduce the heat to a simmer. Allow the pickling solution to simmer for approximately 15-20 minutes, allowing the flavors to meld together.

Turn off the heat and let the pickling solution cool completely to room temperature. This allows the flavors to infuse effectively.

While the solution is cooling, sterilize pickling jars and lids by washing them thoroughly and sterilizing them using a boiling water bath.

Carefully pour the cooled pickling solution into the sterilized jars, ensuring they are filled but leaving some headspace at the top.

Seal the jars tightly with sterilized lids.

Store the sealed jars in a cool, dark place for at least a few weeks to allow the pickles to fully develop their flavor.

Once the pickles reach your desired flavor profile, they are ready to be enjoyed! Store them in the refrigerator after opening.