Pickling Vegetables
Ingredients
Brine
-
1
part
water
-
1
part
vinegar
-
1
tsp
Mountain Rose Herbs Pickling Spice
-
1
tsp
salt
-
1
tsp
sugar (optional)
Vegetable Varieties
-
fresh
beets (cooked, peeled, and quartered or cut into bite-sized chunks)
-
raw
carrots (cut into sticks)
-
1
red onion (thinly sliced)
-
1
radishes (cut into quarters)
-
1
cabbage (thinly sliced)
-
fresh
asparagus (remove rough stem ends)
-
fresh
thyme
-
fresh
rosemary
-
fresh
oregano
-
fresh
ginger
-
fresh
turmeric
-
fresh
garlic
Instructions
- Sterilize jars and fill each with your preferred vegetables and herbs.
- Prepare the brine by heating water, vinegar, pickling spice, salt, and optional sugar in a pot until the salt dissolves.
- Remove the brine from heat, let it cool slightly, and pour it into the jars with the vegetables.
- Seal the jars tightly, cool them, and then refrigerate.
- Enjoy the pickled vegetables after 24-48 hours.
Nutrition Facts (estimated)
Servings
4-6
Calories
50
Total fat
0g
Total carbohydrates
12g
Total protein
1g
Sodium
300mg
Cholesterol
0mg
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