Pickled Vegetables
Ingredients:
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Any vegetables you like (I used cucumbers, broccoli,
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cauliflower, onions and radishes)
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Fresh or dried spices (I used peppercorns, cumin, coriander, mustard seeds, & caraway)
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1 cup any kind of vinegar (I used white wine vinegar)
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1 cup filtered water
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1 tablespoon kosher or any non-iodized salt
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Optional: 1 teaspoon sugar
Directions:
- Wash and cut up your vegetables and pack them into a clean jar.
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Add between ¼ - ½ teaspoon of whole dried spices.
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Combine vinegar, filtered water and salt in a medium saucepan and bring to a boil.
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Put your just boiled brine over the vegetables in the jar.
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Wipe any vinegar spills from the rim with a clean towel and put on the lid.
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Hide the jar in the back of the friedge for at least a week. Two weeks is better, three is best.
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Keep them in the fridge for up to 6 months.