EASY PICKLED VEGETABLES

INGREDIENTS

• 1 lb. of fresh vegetables (cucumbers, cauliflower, green beans, zucchini, yellow squash, peppers, onions, celery, chilies, asparagus, etc.)
• 1-2 whole garlic cloves (optional)
• 2 standard Mason jars or more smaller sizes
• Brine (depending on taste):
  • 1 cup vinegar and 1 cup water (traditional); or, 1/2 cup vinegar and
  • 1-1/2 cups water (less tart)
  • 1 Tbsp Redmond, Celtic or Pink Himalayan salt*
  • Liquid stevia drops, optional, to taste (can add this at any time, even days after making to determine your tastes)
  • Can use white distilled, apple cider or red wine vinegar. Play with different vinegars and spices/herbs for different flavors.
• Pickling spice options:
  • Ball or other brand pickling spice blend (usually 10+ spices), use 1-2 tsps per jar (depending on jar size and to taste)
  • 2 cloves peeled garlic and 2 sprigs fresh dill
  • 1/2 tsp mustard seed, 1 tsp dill seed and 1/8 tsp ground turmeric
  • Any blend of whole allspice, mustard seed, coriander seed, black peppercorns, cinnamon sticks crushed, bay leaves, cloves, crushed red pepper, cardamon, nutmeg, dill or mace (1-2 tsps per jar depending on jar size and to taste)
  • Fresh herb sprigs – tarragon, dill, rosemary, thyme, sage, mint, anise, ground turmeric, etc.
  • Add hot chilies for a little heat

INSTRUCTIONS

1. Prepare vegetables by cutting them into desired shapes and sizes (strips, spears, coins, florets).
2. Add desired pickling spice options to bottom of your jar, then fill the jar with cut vegetables, packing tightly. Allow 1/2 inch at the top of the jar.
3. To make the brine, bring the vinegar, water and salt to a boil in a saucepan over medium-high heat, stirring to dissolve the salt.
4. Pour the brine over the vegetables, leaving 1/2-inch room at top of the jars. Depending on the size of the jars, you may have more brine left over or not enough. You can always make more brine by cutting a recipe in half or a quarter, if needed. This recipe usually covers two standard Mason jars full of cauliflower, zucchini yellow squash, and red peppers for me.
5. Tap the jar on the counter to remove air bubbles, then place the lids on the jars. Allow to cool at room temperature, then refrigerate.
6. Pickled vegetables can be eaten within 24 hours, but 2-3 days will provide maximum flavor. Can be stored for up to two months in the refrigerator.