Pickled Veggies
Course
Topping
Servings
Prep Time
2
mason jars
5
minutes
Cook Time
5
minutes
Servings
Prep Time
2
mason jars
5
minutes
Cook Time
5
minutes
Ingredients
BRINE
1
cup
vinegar
1
cup
water
1
tbsp
salt
1
tbsp
sugar
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
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.