Yield: 4-6 servings | Time: 45 minutes (plus more to chill)
Food Saving Hacks: Go picklin’ crazy! This recipe is all about flexibility, so use what you’ve got and make it your own.
Ingredients:
Choose Your Veggies – 1 pound
- Carrots
- Cucumbers
- Green beans
- Cherry tomatoes
- Okra
- Asparagus
- Onions
- Cauliflower
- Jalapeños
- Roasted beets
- Add Your Herbs – 2 Tbsp
- Dill
- Thyme
- Tarragon
- Fennel
- Add Some Spices – 2 tsp
- Peppercorns
- Mustard seed
- Coriander
- Clove
- Turmeric
- Celery seeds
- Cayenne
- Make the Brine
- 1 cup vinegar
- 1 cup water
- 1 Tbsp salt
- 2 cloves garlic, grated (optional)
- 1 Tbsp sugar (optional)
Instructions:
- Wash two wide-mouth pint jars with lids and rings.
- Wash your vegetables and slice or trim them to fit the jars.
- Divide herbs and spices between the jars. Pack in the vegetables.
- In a small saucepan, combine vinegar, water, salt, grated garlic and sugar (if using). Heat until the salt and sugar dissolve.
- Pour hot brine into the jars, leaving about ½ inch of space at the top.
- Use a clean utensil (like a fork or chopstick) to gently press the vegetables down and release air bubbles.
- Seal the jars with lids and rings.
- Let cool to room temperature, then refrigerate.
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