Ingredients
Optional vegetables
- Cucumbers
- Radishes
- Green beans
- Beets
- Asparagus
- Onions
- Turnips
- Peppers
- Bell peppers
- Zucchini
- Summer squash
- Carrots
- Eggplant
Instructions
- Begin filling up your mason jars with veggies, layering with whole spices, raw aromatics (onion, ginger, garlic, etc) and herbs.
- While you are filling the jars, heat the pickling liquid on the stove and bring it to a boil.
- Carefully pour hot the pickling liquid over the veggies, completely submerging. Leave about a ½-inch space between the top of the liquid and the lid.
- Cool on the counter for a couple of hours before covering and placing the fridge.
- Refrigerate 12-24 hours. They will begin to have flavor the next day, and after a few days, they will taste even better.
Notes
Recipe adapted from Feasting at Home.
Tried this recipe?Let us know how it was!