How to Pickle Any Vegetable

www.theinspiredhome.com
SERVINGS

20 servings

PREP TIME

10 minutes

ACTIVE TIME

5 minutes

INGREDIENTS
  • 2 lb fresh vegetables (red onions, carrots, cucumbers, etc.)
  • 3 tsp whole spices, such as black peppercorns, coriander, mustard seeds (optional), can use 2-4 teaspoons
  • 4 sprigs fresh herbs, such as thyme, dill, rosemary (optional)
  • 2 tsp dried herbs or ground spices (optional)
  • 4 cloves garlic, smashed or sliced (optional)
  • 2 cups water
  • 2 cups vinegar (white vinegar, apple cider, white wine, rice)
  • 2 tbsp sugar (optional), can use up to 3 tablespoons
  • 1 tbsp salt, can use up to 2 tablespoons
DIRECTIONS
  1. Go for whichever vegetable you are craving and cut them into spears, rounds, slices, whatever shape you'd like.
  2. Wash and label your jars.
  3. Divide out seasonings and spices into jars.
  4. Add the prepared vegetables to the clean jars
  5. Bring vinegar brine mixture to a boil, dissolving salt and sugar.
  6. Pour hot brine liquid carefully into the jars with a funnel.
  7. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.
  8. Cover the jars with lids and let cool on the countertop. Place into the refrigerator. They are pickled within 6-8 hours but develop much more flavor within 1-2 days.
  9. Note: These pickles are not canned. They can be stored in the refrigerator for up to 3 weeks.