any vegetable vinegar pickles
Ingredients
- 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
- 1 teaspoon sugar, optional
Instructions
- Wash and cut up your vegetables and pack them into a clean jar.
- Add between 1/4 - 1/2 teaspoon of whole dried spices.
- Combine vinegar, filtered water and salt in a medium saucepan and bring to a boil.
- Put your just boiled brine over the vegetables in the jar.
- Wipe any vinegar spills from the rim with a clean towel and put on the lid.
- Hide the jar in the back of the friedge for at least a week. Two weeks is better, three is best.
- Keep them in the fridge for up to 6 months.