Recipe adapted from blog.misfitsmarket.com
Makes enough pickling liquid for two, 1-quart jars
- 2 cups vinegar: white wine vinegar, rice wine vinegar, red wine vinegar or apple cider vinegar
- 2 cups water
- 2 1/2 tablespoons kosher salt
- 4 tablespoons granulated sugar
- 5–6 cups raw vegetables, cleaned and sliced into like sizes: kale stems, Swiss chard stems, radishes, onions, cauliflower florets, carrots, green beans (blanched), asparagus, cucumbers, bell peppers, zucchini, summer squash, and/or jalapeños
- 8–12 cloves garlic, slightly smashed
- 3 tablespoons dried spices: whole peppercorns, red pepper flakes, dried red chilies, fennel seeds, mustard seeds, coriander seeds and/or celery seeds
- Fresh whole herbs and spices: dill, ginger, rosemary and/or thyme
- 2 one-quart jars
In a medium pot, bring vinegar, water, salt and sugar to a boil. Remove from heat and let cool slightly.
Layer in half of the raw vegetables, 4-6 cloves of garlic, 1 1/2 tablespoons of desired dry spices and a handful of fresh herbs into each jar, leaving about an inch of space at the top.
Divide pickling liquid evenly between both jars. Let sit at room temperature for 1-2 hours, then cover with an air-tight lid and transfer to the refrigerator for 6-8 hours before eating.
Enjoy alone as a snack or add to sandwiches, tacos, salads, pizzas, soups or pastas. Pickled veggies will last 2-3 weeks in the refrigerator.