Ingredients
Scale
- 2 cups assorted vegetables (carrots, cucumbers, radishes)
- 2–4 cloves garlic (sliced)
- 1 jalapeño (thinly sliced)
- 2–4 sprigs dill
- ¼–½ cup vinegar (rice or apple cider vinegar)
- 1 cup water
- 1 tablespoon sugar
- 2 tablespoons kosher salt
Instructions
- Prepare the vegetables by cleaning and cutting them into desired shapes. Place them in a jar with sliced garlic, jalapeño, mustard seeds, and dill.
- In a bowl, mix vinegar, hot water, sugar, and salt until dissolved. Taste and adjust seasoning if needed.
- Pour the brine over the vegetables in the jar until fully submerged.
- Allow the brine to cool slightly before sealing the jar tightly.
- Refrigerate for at least one hour before enjoying; for best flavor, let sit for 24 hours.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 20
- Sugar: 3g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg