any vegetable vinegar pickles
Serves: about 1 quart
  • any vegetables you like (I used cucumbers, broccoli, cauliflower, onions and radishes)
  • fresh or dried spices (I used peppercorns, cumin, coriander, mustard seeds, & caraway)
  • 1 cup any kind of vinegar (I used white wine vinegar)
  • 1 cup filtered water
  • 1 tablespoon kosher or any non-iodized salt
  • optional: 1 teaspoon sugar
  1. Wash and cut up your vegetables and pack them into a clean jar.
  2. Add between ¼ - ½ teaspoon of whole dried spices.
  3. Combine vinegar, filtered water and salt in a medium saucepan and bring to a boil.
  4. Put your just boiled brine over the vegetables in the jar.
  5. Wipe any vinegar spills from the rim with a clean towel and put on the lid.
  6. Hide the jar in the back of the friedge for at least a week. Two weeks is better, three is best.
  7. Keep them in the fridge for up to 6 months.
Recipe by Love and Lemons at