Pickled Veggies
I did a thing. I pickled veggies. I’ve never done anything even remotely close to this, so it was a big deal. I got the idea from a trusted IG influencer. The process looked simple enough. And since there was a recipe provided, I felt confident that it was something within the realm of my capabilities.
The whole process turned out way better than I expected. Everything tasted sooo good. And it was very easy to do.
Ingredients
2 cups water
2 cups vinegar
2 tbs salt
4 tbs sugar
Sliced veggies
Pickling spices
Boil water, vinegar, salt, and sugar to create brine.
For the vinegar I used Bragg Organic, but any apple cide vinegar will do. This recipe will make enough brine to fill 8 - 8 oz. Mason jars.
Add sliced veggies and spcies to jar.
1 onion and 1 English cucumber was enough to fill 2 jars each. I had some leftover carrots and used those for a total of 6 jars. For the pickling spice you can go with a premix like I did or make your own.
Pour hot brine over veggies and spices.
Be careful not to overfill. Screw on the lids and let sit on the counter for 6-8 hours to cool to room temperature. Once cooled, refrigerate for up to 2 weeks…IF they last that long.
I'm so proud of how they turned out. I’m looking forward to adding them to one of my curated gift boxes. I think these would be great for host/hostess or cocktail gifts.
