Basic Pickling

Brine (for 1 pint jar)

• 1 cup white vinegar
• 1/2 cup water
• 1 tablespoon sugar
• 1/2 tablespoon salt

Instructions

1. Pick your vegetables and cut into equal-sized pieces for even pickling.
2. For dense vegetables like beets, cook until fork-tender or slice very thinly before pickling.
3. Make the brine by combining vinegar, water, sugar, and salt in a saucepan.
4. Bring to a boil and cook about 3 minutes, until sugar and salt are fully dissolved.
5. Pack vegetables into a warm canning jar.
6. Pour hot brine over vegetables, making sure the brine fully covers them.
7. Cover and let rest at room temperature for 1 hour.
8. Refrigerate at least 2 hours before eating; longer is better.

Notes

• No headspace is required for refrigerator pickles.
• Best flavor window is 3 to 6 weeks.
• Refrigerator shelf life is about 3 months.