Pickled Anything

Ingredients

For the brine

• 1 cup vinegar (white or apple cider)
• 1 cup water
• 1 Tbsp. sugar

For the jar

• About 2 cups sliced vegetables (cucumbers, red onion, carrots, radishes, jalapeños, bell peppers, green beans, cauliflower)

Optional flavor add-ins

• 2 garlic cloves (smashed)
• 1 tsp. peppercorns
• 1 tsp. mustard seed or coriander seed
• Dill or thyme
• Red pepper flakes

Instructions

1. Wash and slice your vegetables. Thin slices pickle faster.

2. Pack the vegetables into a clean quart jar along with any garlic or herbs.

3. In a small saucepan, combine the vinegar, water, sugar and other optional spices. Heat until the sugar dissolves. It doesn’t need to boil for long.

4. Carefully pour the hot brine over the vegetables until they’re fully covered.

5. Let the jar cool on the counter for about 30 minutes, then seal and refrigerate.

6. Wait at least 1 hour before eating. They’re best after 24 hours.