Pickled Vegetable Recipe (Pickling Liquid)
This recipe uses a cold pickling method. Pickle any choice of veggies in mason jars (how cool of you!), for a minimum of 18 hours before using. There are also other pickling methods, like the hot quick one, which yields a pickle in about 3 hours. This recipe ensures your safety and opens the option of flavoring your pickling liquid however you want. Have fun!
Bring the first four ingredients, plus all spices up to a boil in a pot, mixing constantly until all salt and sugar are dissolved. Once solids are dissolved, kill the heat and immediately cool down your pot in an ice bath, stirring constantly.
Once in an ice bath, add fresh herbs. These may turn brown. After the liquid is completely cooled down, you can always replace the herbs with fresh ones to have some bright green colors. This first edition of herbs will impart the flavor of them into the pickling liquid. Replacing them with fresh ones after the liquid is fully cooled will yield an attractive pickling jar.
Meanwhile, prepare veggies of choice. Cut into bite-size pieces, or in any desired length or size. Stuff vegetables into jars, and pour pickling liquid on top of veggies or store in container until needed. Cold pickling may take from 18 to 24 hours.
Servings: ~40 individual servings | Calories Per Serving: 23