Wash and prep your vegetables. Peel and trim as needed and cut into your desired shapes.
Distribute the vegetables, spices and garlic evenly in your jars. Make sure there is about 1 inch of space between the tops of the veggies and the lip of the jar.
To make the brine, place vinegar, water and salt in a sauce pan over high heat. Whisk to dissolve and remove when boiling.
Carefully pour the hot liquid into the jars, making sure to completely submerge the vegetables. There will likely be extra brine left over.
Press down with a spoon to make sure everything is covered, but leave about 1/2 inch of space at the top.
Tightly screw on the lids and allow to sit on the countertop. When they're reached room temperature, place pickles in the fridge.
They should be ready to eat within a day, but try to wait for at least 48 hours for the best flavor.
Store in your refrigerator for up to 2 months. Enjoy!
Ingredients
Directions
Wash and prep your vegetables. Peel and trim as needed and cut into your desired shapes.
Distribute the vegetables, spices and garlic evenly in your jars. Make sure there is about 1 inch of space between the tops of the veggies and the lip of the jar.
To make the brine, place vinegar, water and salt in a sauce pan over high heat. Whisk to dissolve and remove when boiling.
Carefully pour the hot liquid into the jars, making sure to completely submerge the vegetables. There will likely be extra brine left over.
Press down with a spoon to make sure everything is covered, but leave about 1/2 inch of space at the top.
Tightly screw on the lids and allow to sit on the countertop. When they're reached room temperature, place pickles in the fridge.
They should be ready to eat within a day, but try to wait for at least 48 hours for the best flavor.
Store in your refrigerator for up to 2 months. Enjoy!
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