1 pound fresh vegetables of choice (i.e. cucumbers, carrots, green beans, zucchini, cherry tomatoes)
Flavouring of choice (i.e. fresh herbs, garlic, dried herbs, or ground spices)
1 cup vinegar, such as white, apple cider, or rice
1 cup water
1 tablespoon kosher salt
1 tablespoon granulated sugar (optional)
Makes 2 pint-sized jars
Wash 2 jars & lids in warm soapy water and rinse well. Set aside to dry.
Wash and dry the vegetables. Cut vegetables into desired shapes and sizes.
Divide the herbs, spices, or garlic you are using into the jars.
Tightly pack vegetables into jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables.
Combine the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour brine over vegetables & fill each jar to within 1/2 inch of top.
Gently tap jars against counter a few times to remove all the air bubbles.
Screw lids on tight and let jars cool to room temperature and put in the refrigerator for at least 48 hours before opening. Store for up to 2 months in refrigerator.