Pickling vegetables locks in flavour and crispness better than the crisper drawer ever could, and keeps produce from spoiling.
Vegetables to loosely fill a 1 L canning jar (if using a mix, choose vegetables of similar density, e.g. carrots and turnips or cucumbers and green beans).
1 1/2 cups
distilled white or cider vinegar
sugar (optional, if you like sweet pickles)
garlic, minced finely
whole black peppercorns
fennel seeds (optional)
red pepper flakes (optional)
Clean & slice vegetables. Pack into a sterilized 1 L canning jar, leaving about 2.5 cm of room at the top.
Make the brine. In a medium saucepan, combine the vinegar, water, sugar, and spices. Cook over medium heat, stirring, until the sugar and salt have dissolved. Bring to a boil.
Pour the brine into the jar to completely cover the vegetables. Cool to room temperature and seal with lid. After it’s sealed, tip the jar upside down to evenly distribute the spices.
Refrigerate for at least one day to let the flavours develop. Keeps for up to one month.