3 cups fresh vegetables (360 g), of your choice, such as cucumber, onion, carrot, and/or beet
spice blend, of your choice, such as mustard seeds, black peppercorns, fennel seeds, and/or sliced fresh ginger to taste
4 cups water (960 mL)
4 cups white distilled vinegar (960 mL), 5% acidity
6 tablespoons sugar
4 tablespoons salt
Materials
8 oz canning jar (240 mL), 4 jars
Nutrition Info
Calories 41
Fat 0g
Carbs 6g
Fiber 0g
Sugar 4g
Protein 0g
How to Make It
1. Step
Cut the vegetables into the shapes of your choosing.
2. Step
Fill the jars with vegetables, leaving ½ inch (1 cm) of space at the top.
3. Step
Add spices of choice to the jars with the vegetables. We like plain beets, cucumbers with mustard seeds and peppercorns, carrots with ginger and fennel seeds, and red onion with peppercorns.
4. Step
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.
5. Step
Once boiling, remove the brine from the heat and pour into the jars. Tap the jars against the counter to release any bubbles.
6. Step
Close the jars and allow to cool completely at room temperature.
7. Step
Refrigerate the jars for 48 hours before eating the pickles. Store for up to 1 week in a refrigerator.
