Ingredients
3cupsfresh vegetables,of choice, such as cucumber, onion, carrot, and/or beet
spice blend,of choice, such as mustard seeds, black peppercorns, fennel seeds, and/or sliced fresh ginger to taste
4cupswater
4cupswhite distilled vinegar,5% acidity
6tbspsugar
4tbspsalt
Preparation
Cut the vegetables into the shapes of choosing.
Fill the jars with vegetables, leaving ½ inch of space at the top.
Add spices of choice to the jars with the vegetables.
In a medium pot over high heat, combine the water, vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Bring to a boil.
Once boiling, remove the brine from the heat and pour into the jars. Tap the jars against the counter to release any bubbles.
Close the jars and allow to cool completely at room temperature.
Refrigerate the jars for 48 hours before eating the pickles. Store for up to 1 week in a refrigerator.
Enjoy!
