Quick Pickled Vegetables

Easy pickle brine for your favorite raw vegetables

Ingredients

• 2 16 oz jars full of vegetables, sliced thinly with a mandolin
• 2 cups white or apple cider vinegar
• 2 cups water
• 1/3 cup white sugar
• 2 tablespoons sea salt
• Optional spices, for example
  • 1 tsp of peppercorns
  • Smashed garlic cloves
  • Dill weed
  • Red pepper

Directions

Step 1

Place vinegar, water and selected spices in a medium sauce pan. Heat over medium/high heat. Add sugar and salt. Slowly stir until suger is dissolved. Once dissolved, turn heat off and let cool for a few minutes.

Step 2

Fill the glass jars with sliced vegetables. Slowly pour pickling mixture into both jars, fully covering the vegetables. Cover jars tightly with lids. Let cool on the counter.

Step 3

Move pickles to the fridge for at least an hour. Keep in fridge for up to 2 weeks.