Any Vegetable Vinegar Pickles

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Love & Lemons

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Ingredients

~1 quart

any vegetables you like (I used cucumbers, broccoli, cauliflower, onions and radishes)
fresh or dried spices (I used peppercorns, cumin, coriander, mustard seeds, & caraway)
1 cup any kind of vinegar (I used white wine vinegar)
1 cup filtered water
1 tablespoon kosher or any non-iodized salt
optional: 1 teaspoon sugar

Beginner Vegetarian Gluten-Free Healthy ...

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Preparation

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Step 1

Wash and cut up your vegetables and pack them into a clean jar.

Step 2

Add between ¼ - ½ teaspoon of whole dried spices.

Step 3

Combine vinegar, filtered water and salt in a medium saucepan and bring to a boil.

Step 4

Put your just boiled brine over the vegetables in the jar.

Step 5

Wipe any vinegar spills from the rim with a clean towel and put on the lid.

Step 6

Hide the jar in the back of the fridge for at least a week. Two weeks is better, three is best.

Step 7

Keep them in the fridge for up to 6 months.

Chef’s notes

The hardest part is the waiting – stash them in the back of your fridge and not touch them for at least a week, although 2-3 is the best.

Use any vegetables you like to make this recipe your own.

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Any Vegetable Vinegar Pickles

Ingredients

Preparation

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Chef’s notes

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