- 1/2 cup white vinegar
- 1/4 cup water
- 1/4 cup sugar
- 2 teaspoons salt
- 1 flavoring variety (see below for options)
- 1 pound fall vegetables, steamed, boiled, or roasted until just tender
How to Make It
Combine the vinegar, water, sugar, salt, and the flavoring variety of your choice in a medium nonreactive saucepan, and bring to a boil. Stir to dissolve the sugar and salt, then remove from the heat. Divide the vegetables evenly between jars or containers. Pour the brine over the mixture, leaving 1/2 inch of space between the top of the liquid and the lid. Cool, cover, and store in the refrigerator for up to 3 weeks.
3 Great Varieties
Dilly Pickles: 2 TBSP fresh dill weed, 1 TBSP dill seeds, 2 garlic cloves (sliced), 1/2 onion (sliced).
Asian Pickles: 2 TBSP soy sauce, 1 tsp peppercorns, 1/2-inch fresh ginger (sliced into coins), 1 garlic clove (cut in half).
Spicy Pickles: 2-4 garlic cloves (sliced), 1 jalapeño (sliced), 1/2 tsp crushed red pepper.