You Can Pickle That - Vinegar Pickles
Preserved cooking illustration

You Can Pickle That - Vinegar Pickles

You Can Pickle That - Vinegar Pickles

You Can Pickle That - Vinegar Pickles

(Makes 1 quart or 2 pints)

INGREDIENTS

Prepare vegetables by washing and slicing into similar, snack-able sizes.

In a saucepan, bring vinegar, water, salt and spices to a simmer. Pack the jars tightly with prepared veggies and herbs, up to the shoulders of the jar. Pour the hot brine over the veggies, covering them completely and leaving an 1/2 inch of headspace from the top.

Process by canning if desired or store directly in fridge. Try to wait 1 week before tasting as flavors balance with time!

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.