Any Vegetable Vinegar Pickles
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0 out of 5 stars
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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
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Preparation
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.
Step 8
Save recipe for the next time?
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.
