Basic Pickling Recipe
: Nan Reinert, Chubby Pickle Farms
- 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
- Wash and cut the vegetables. Pack into a clean jar. Add the spices.
- Combine vinegar, filtered water and salt in a medium saucepan and bring to a boil.
- Put your just-boiled brine over the vegetables in the jar.
- Wipe any vinegar spills from the rim with a clean towel and put on the lid. Allow to cool.
- Hide the jar in the back of the fridge for at least a week. Two weeks is better, three is best.
- Keep them in the fridge for up to 6 months
Recipe by phoebe's pure food at https://www.phoebespurefood.com/pickled-vegetables/
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