Basic Pickling Recipe
Prep time
Total time
Use any vegetables you’d like. Nan uses cucumbers, broccoli, cauliflower, onions or radishes. Yields 1 quart
  • 4 cups vegetables
  • ¼ - ½ tsp of whole dried spices (I use a blend of peppercorns, cumin, coriander, mustard seeds and caraway.)
  • 1 cup vinegar, white wine or cider vinegar
  • 1 cup filtered water
  • 1 Tbsp kosher or any non-iodized salt
  • optional: 1 tsp sugar
  1. Wash and cut the vegetables. Pack into a clean jar. Add the spices.
  2. Combine vinegar, filtered water and salt in a medium saucepan and bring to a boil.
  3. Put your just-boiled brine over the vegetables in the jar.
  4. Wipe any vinegar spills from the rim with a clean towel and put on the lid. Allow to cool.
  5. Hide the jar in the back of the fridge for at least a week. Two weeks is better, three is best.
  6. Keep them in the fridge for up to 6 months
Recipe by phoebe's pure food at