Name: Simple Pickled Vegetables
Yield: 8
Ingredients: Enough fresh, raw vegetables to fill two, 32 oz mason jars (about 6 cups); ex: cucumbers, red onion, jalapeños, banana peppers, cauliflower, etc.; 6 garlic cloves, smashed (more or less depending on taste); 2 tsp mustard seeds; 2 tsp black peppercorns; 2 tsp coriander seeds; several sprigs of fresh dill (or other fresh herbs); 2 cups vinegar of choice (I used one cup each of apple cider vinegar and white vinegar); 2 cups water; 2 tbsp kosher salt; optional: can add a few tbsp of sugar, maple syrup or honey for sweeter pickles

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Authorgoodnesswithg

Yields8 Servings

Ingredients

Enough fresh, raw vegetables to fill two, 32 oz mason jars (about 6 cups); ex: cucumbers, red onion, jalapeños, banana peppers, cauliflower, etc.

6 garlic cloves, smashed (more or less depending on taste)

2 tsp mustard seeds

2 tsp black peppercorns

2 tsp coriander seeds

several sprigs of fresh dill (or other fresh herbs)

2 cups vinegar of choice (I used one cup each of apple cider vinegar and white vinegar)

2 cups water

2 tbsp kosher salt

optional: can add a few tbsp of sugar, maple syrup or honey for sweeter pickles

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!

Ingredients

Enough fresh, raw vegetables to fill two, 32 oz mason jars (about 6 cups); ex: cucumbers, red onion, jalapeños, banana peppers, cauliflower, etc.

6 garlic cloves, smashed (more or less depending on taste)

2 tsp mustard seeds

2 tsp black peppercorns

2 tsp coriander seeds

several sprigs of fresh dill (or other fresh herbs)

2 cups vinegar of choice (I used one cup each of apple cider vinegar and white vinegar)

2 cups water

2 tbsp kosher salt

optional: can add a few tbsp of sugar, maple syrup or honey for sweeter pickles

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!

Simple Pickled Vegetables

Ingredients Directions

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Simple Pickled Vegetables

Ingredients

Directions

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