To make Homemade Pickles, start by selecting a few kinds of hearty produce from your garden or local store. Our favorites are green beans and root vegetables like rainbow carrots and beets. Prepare approximately 6 cups of vegetables by peeling or slicing as needed and place in a large bowl. Bring .5 cup white vinegar, 1 cup apple cider vinegar, 1 tbs salt, 1 tsp mustard seed and 1 cup of sugar to a boil for about 10 minutes or until the sugar has dissolved. Pour pickling liquid over your prepared vegetables,, mix and let sit for up to 2 hours. Equally divide up liquid and veggies into sterilized mason jars, add 2 sprigs of dill to each jar, seal and refrigerate. Your pickles will be ready to eat in 3 days and will keep for up to 2 months.