INGREDIENTS
- 1 cup vinegar
- 1 cup water
- 1 tablespoon kosher sea salt
- 1 tablespoon sugar
- 1 tablespoon black peppercorns
- 2 sprigs of fresh herbs such as dill, rosemary, mint and thyme (optional)
DIRECTIONS
Before getting started, prepare glass jars for storing the pickled vegetables. Wash them with warm, soapy water and dry thoroughly. Set aside.
Trim and peel the vegetables, if necessary. Cut into the shapes and sizes of your choosing.
Add the peppercorns and the optional herbs to the jar. Then add the vegetables.
Make the brine by combining the water, vinegar, salt, and sugar and bringing to a boil. This can be done on the stovetop in a small saucepan, or by microwaving in a microwave safe glass measuring cup.
Once boiled, very carefully pour the brine over the vegetables, filling the jar to within 1 inch. Depending on how many vegetables you’re pickling, you may need more brine or have some leftover.
After 15–20 minutes, the vegetables will have a noticeably-pickled flavor, but they’ll be best after 24–48 hours.
These pickled vegetables will store in the fridge for up to 2 months. When serving out of the jar, make sure to always use a clean utensil.
📌 Can I store pickles in plastic? Storing pickled vegetables in plastic containers is not recommended because of the high acidity and salt content of the brine, which may react with the plastic. Also, these pickles can stay up to 2 months in the fridge, and storing foods in plastic containers for that long is also not recommended because chemicals in the plastic can leech into the food.
