Vinegar pickling is not as difficult as it may seem. With a few ingredients, you can create delicious and crisp pickles right in your own kitchen that will last for months in the refrigerator!
Ingredients
Pint or quart mason jars, sterilized
Peppers, asparagus, okra, cucumbers, or any vegetable desired
Fresh dill sprigs
Whole peppercorns
One cup white distilled vinegar
One cup filtered water
One tablespoon kosher salt
Dash of white sugar
Crushed garlic
Directions
Slice your vegetables as desired. If using Okra, do not slice and leave whole, but you can peirce them.
In a saucepan, mix the vinegar, water, salt and sugar. Do not bring to a boil, lightly simmer until salt and sugar are dissolved.
In the mason jar, place the springs of fresh dill, about 10-12 peppercorns, vegetables, and crushed garlic.
Let the vinegar mixture cool a bit, then pour into the jar. Do not cover the jar until cool, then place in the fridge. In about 2-3 days, enjoy!
Notes:
For a quart size, double the ingredients and measurements.
