This recipe requires a heat source and 2 mason jars or airtight glass containers
Recommended materials: Medium Saucepan, knife, cutting board, funnel, wooden spoon, 2 quart sized mason jars with lids (or other airtight GLASS containers), measuring spoons (or one big spoon and one small spoon), measuring cups.
This recipe makes 2 jars of pickles.
- 2 cups vinegar – white, red wine, rice wine, apple cider (any of these, or a combination)
- 2 cups water
- 2 TBSP kosher salt
- 4-6 TBSP sugar (sugar is added for flavor, so feel free to cut back you like)
- Enough fresh raw veggies to fill 2 quart size mason jars (approximately 5-6 cups), optional veggies include:
- beets, carrots, radishes, turnips, cucumbers, green beans, asparagus, onion, zucchini or summer squash, cauliflower florets, bell peppers, cabbage
- 5 cloves garlic, or more if you like garlicky pickles! (cut into thick slices)
- Other optional additions:
- Fresh ginger slices
- Fresh chilies or chili flakes
- Whole peppercorns
- Fresh dill or dill seeds
- Wash hands.
- Prep your veggies: Wash them well and slice, quarter, cut into spears, or leave whole (like with green beans, asparagus, okra etc).
- Bring the water, vinegar, salt and sugar to a boil in your medium saucepan. If you are pickling a firmer veggie (like carrots or beets) you can simmer them in the pickling liquid to soften SLIGHTLY. They will also soften as they pickle in the jar.
- In two quart size mason jars, divide the garlic, spices and any optional additions you’d like to include.
- Add veggies to jars, making sure to leave about an inch at the top of the jar.
- Using a funnel, carefully pour the hot liquid into the jars, making sure to submerge all the veggies, pressing down on them. Make sure the liquid completely covers the veggies leaving at least a half inch (length of your fingernail) of room between the liquid and lid.
- Cover and let sit on the counter to cool, and after an hour or two, place in the fridge. They will get better as they sit in the liquid (a few days).