Vegetable of choice (red onion, cucumbers, peppers, etc.)
1 Cup White Vinegar
1 Cup Water
2 sprigs of fresh herbs such as dill, bay leaves or rosemary or others (optional)
2 garlic cloves roughly diced (optional)
1 – 2 teaspoons of whole spices, such as coriander seeds, fennel seeds, mustard seeds, black peppercorns or others (optional)
1-2 tablespoons of sugar or honey (optional)
½ Tablespoon Salt
Cut vegetables to desired size for use. Be sure vegetables will easily fit into jar.
Divide desired spice(s) among the jars. Add a pinch of salt to each.
Pack vegetables into jars leaving ½ inch of space from top of the rim. Pack the vegetables tightly but do not smash.
In a medium pan, bring vinegar and water to a boil.
Use a funnel to pour vinegar mixture over jarred vegetables, covering them completely.
Gently tap jars to remove any air bubbles; add more vinegar mixture if needed.
Place lids on jars tightly.
Let jars cool at room temperature. Store pickles in refrigerator 24-48 hours. The pickles will improve in flavor as they age.
Pair with delicious recipes like these Pulled Chicken Sandwiches with Pickled Onions.