Ingredients:
Basic Brine
1 part vinegar
2 parts water
⅓ part salt
⅓ part sugar
⅓ part spices
Pickled Red onions
1 red onion sliced thin, (1 1/2 cups)
1 cup white wine vinegar
1/3 cup granulated sugar
2 cups water
2 teaspoon salt
1 clove of garlic sliced thin
1 teaspoon peppercorns
Pickled Cucumbers
1 cup white wine vinegar
⅓ cup sugar
2 cups water
2 teaspoons salt
1 teaspoon fresh dill
1 clove sliced garlic
1 teaspoon peppercorns
2 bay leaves
Pickled Carrots
1 cup white wine vinegar
⅓ cup sugar
2 cups water
2 teaspoons salt
2 thinly sliced carrots julienned
1 sliced jalapeno
1 thinly sliced garlic clove
Directions:
1. To make the brine: bring vinegar, water, salt and sugar to a light boil and medium high heat. Boil until the sugar and salt are completely dissolved into the liquid. Once dissolved, remove from heat and let sit at room temperature for 5-10 minutes.
2. To pickle the vegetable: Fill a large mason jar about 3/4 full with desired vegetable and spices. Fill the remainder of the jar completely with the liquid and close with lid.
3. Refrigerate the jar for up to 2 months. The longer the vegetables sit in the solution, the more acidic they will get.
Don’t be afraid to experiment with different spices and and levels of acidity and sugar. Enjoy!
Sponsor: Duerden's Appliance
