Make Room in Your Fridge, You're About to Start Stockpiling

Ingredients

Assorted Pickles Recipe

Ingredients (per 32-ounce mason jar or 1 liter is fine too)

1 to 2 cups of your choice of vegetables: cabbage, cauliflower, Persian cucumbers, dill, turnips, beets, carrots, habanero chilies, celery, Serrano chilies, red onions, and garlic.

1 heaping tablespoon kosher salt

½ cup white distilled vinegar (can use apple cider vinegar but i always use white)

Filtered water (to fill the jar)

Optional:

peppercorns

bay leaves

These are my favorite combos:

Beets and turnips for a Middle Eastern classic.

Carrots, garlic, habanero, and red onion for bold and fiery flare.

Persian cucumbers, garlic, and dill, always cool and crisp.

Cauliflower, cabbage, and celery, truly crunchy and briny.

Directions

Wash and prep your vegetables. Slice, chop, peel. You can cut any size you wish.

Pack the vegetables tightly into a clean 32-ounce mason jar.

Add the kosher salt, and white distilled vinegar to each jar.

4.Fill the rest of the jar with filtered water, leaving about ½ inch of space at the top.

5.Seal the jar tightly and give it a gentle shake to help dissolve the salt.

6.Leave the jar at room temperature for 2 days.

7.After 2 days, transfer the jar to the fridge.

8.The pickles will be ready to enjoy after 2 days.

These pickles will continue to develop in flavor over time. Can last in your fridge up to 3 months. Enjoy them as a snack, in sandwiches, or as a tangy side to any meal!