Recipe adapted from

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.