| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
mason jars
|
Ingredients
CARROTS
- 2 carrots julienned
- 3 spring thyme
- 1 1 inch piece ginger peeled
- 1/2 tsp turmeric
TOMATOES & ONIONS
- 6 cherry tomatoes
- 1 small red onion sliced
- 6 whole peppercorns
- 2 garlic cloves smashed
Ingredients
CARROTS
TOMATOES & ONIONS
|
|
Instructions
- Mix the brine ingredients in a sauce pan and heat up over a medium flame. Bring to a boil and stir to dissolve the sugar and salt.
- Fill each jars (that have an airtight lid) with the vegetables and flavorings.
- Remove the brine from the flame and pour into the jars, making sure to cover all the vegetables with 1/2 inch of brine.
- Close the jars and bring to room temperature.
- Once cooled, store in the refrigerator for around a month.
