Parsnip And Carrot Pickles With Chiles

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2 tsp. yellow mustard seed

1 jalapeƱo, thinly sliced

Kosher salt

1 tsp. ground turmeric

1 bay leaf

1/2 cup cider vinegar

3/4 cup granulated sugar

6 allspice berries

2 large carrots, peeled and cut into sticks 3 inches long and 1/4 inch thick

1 medium yellow onion, thinly sliced

1 tsp. ground ginger

6 whole cloves

2 medium parsnips, peeled, cored, and cut into sticks 3 inches long and 1/4 inch thick

2 small dried red chiles, such as chile de arbol

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