Pickled Vegetables

Bahan-bahan

Ingredients

The pickles

Any raw vegetable that you want to pickle - radish, carrot, cucumber, beets, jalapeño, and red onion are some of my faves

The pickling liquid *Depending on how much veg you have, you might need to make more pickling liquid; these are the ratios I use!

1 cup vinegar (white, apple cider, rice wine, red wine, anything works)

1 cup water

1 tbsp kosher salt

1 tbsp granulated sugar

The pizzazz (optional, but recommended) *This is what I add to the jars to spice it up. I'd recommend choosing one from each category

4 sprigs of fresh herbs - dill, rosemary, thyme, etc.

1 - 2 tsp whole spices - mustard seed, black peppercorns, etc.

2 cloves smashed garlic

1 tsp dry herbs - rosemary, dill, etc.

Petunjuk

Method

1. Prepare the vegetables. Wash, dry, cut up into whatever shape you're feeling.

2. Prepare the jars. To each jar, add your chosen pizzazz combination. Then fill with vegetables. You want them really stuffed full, so that the liquid just fills in the negative space but doesn't take up any excess. Maximize the veg. Make the brine (pickling liquid) by adding everything to a saucepan (small pot) over high heat. Bring to a boil and stir to dissolve salt and sugar. This is a situation where you want to use water that hasn't been pre-boiled. Let it all come up to a boil together on the stove.

4. Fill the jars with the hot liquid and seal. Let the jars cool down to room temperature, then move to the fridge. Wait at least 24 hours (ideally 48) before opening.

Catatan

Fill large yellow bowl with veggies = 3 cups plus a bit of each of vinegar, water, etc = 3 jars.