Pickled Veggies

Name: Pickled Veggies
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 1 lb fresh vegetables, such as cucumbers, carrots, green beans, summer squash, or cherry tomatoes; 2 sprigs fresh herbs, such as thyme, dill, or rosemary (optional); 1 Tbsp of Pickling Spice in each Jar; 1cup vinegar ( white, apple cider, or rice); 1 cup water

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Prep Time: 20 minutes

Cook Time: 5 minutes

Total: 25 minutes

Servings: 2

Author : Zach Johnston&nbsp;

pickled veggies veggies vegetables

Ingredients

Remove All · Remove Spices · Remove Staples

1 lb fresh vegetables, such as cucumbers, carrots, green beans, summer squash, or cherry tomatoes2 sprigs fresh herbs, such as thyme, dill, or rosemary (optional)1 Tbsp of Pickling Spice in each Jar1cup vinegar (white, apple cider, or rice)1 cup water

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Instructions

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Step 1

Wash and dry the vegetables. Peel the carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.

Step 2

Add Pickling Spice and herbs to each jar

Step 3

Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.

Step 4

Place the vinegar & water in a small saucepan over high heat. Bring to a boil. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.

Step 5

Place the lids on the jars and screw on the rings until tight. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.