Categories: pickles, relish, salsa

Ingredients

• Your choice of vegetables:
• beets
• bell peppers
• carrots
• cauliflower
• corn
• green/ yellow beans
• onions
• pickling cucumbers
• Choice of seasonings:
• bay leaf
• celery seed
• coriander seed
• dill seeds
• fresh ginger
• garlic cloves
• hot chilies
• mustard seed
• peppercorns
• whole allspice
• whole turmeric
• 1 cup vinegar
• 1 cup water
• 1 Tbsp. pickling salt

Directions

1. Fill a quart jar with your choice of vegetables, cut or left whole, as you prefer:
2. Add 1 to 2 Tbsp. your choice of seasonings.
3. Combine 1 cup vinegar (white wine, or rice vinegar) with 1 cup water and 1 Tbsp. pickling salt, sea salt or kosher salt.
4. Bring to a boil, stir until salt is dissolved. Pour over vegetables; coo to room temperature. Cover and refrigerate overnight. Store in the refrigerator.
5. Because they are not heat-processed, these pickles must be used within 3 months. If you like a sweeter pickle, add 1 to 2 Tbsp. sugar to the vinegar mixture before boiling.

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