Ingredients
Scale
- 4-5 cups of vegetables (carrots, cucumbers, onions, peppers, beets, fennel, asparagus, red onion, cauliflower...enough to fill two large mason jars)
- 2 tbsp. MarnaMaria Pickling Spice
- 3 1/2 cups water
- 3 1/2 cups vinegar (we like apple cider)
- 1/2 cup sugar
- 1/4 cup kosher salt
- 2 large Mason jars
Instructions
- Chop and cut vegetables into bite sized pieces.
- Fill each mason jar to the top with mixed vegetables leaving about an inch or two of room at the top.
- Add one tbsp. of MarnaMaria Pickling Spice to each mason jar.
- in a saucepan make the pickling brine by combining the vinegar, water, sugar, and salt over medium heat Let simmer until sugar and salt have dissolved.
- Pour the brine into the mason jars so that the vegetables are completely covered.
- Cover the jars and let sit at room temperature for a couple of hours until the jars are cool to the touch.
- Place in the refrigerator and allow to pickle. Pickles should be ready to eat after about 8 hours but will only improve with time.
Notes
You can adjust the sugar and salt levels to your liking. You can also use whatever vinegar you like! We love apple cider vinegar but white vinegar works just fine as well.
Keywords: Pickling Spice, pickles