1poundfresh veggies, all one kind or a mix: halved carrots or baby turnips, thinly sliced radishes, cucumber or red onion, julienne kohlrabi, halved cauliflower florets, chopped chard stems, just about anything goes!
Brine
3/4cupwhite wine vinegar (or champagne vinegar, apple cider vinegar, or unseasoned rice vinegar)
3/4cupwater
3tbsphoney
2tspsalt
1tsp eachoptional add-ins: optional add-ins: red pepper flakes, whole black peppercorn, fennel seeds, or coriander seeds
optional: fresh dill or fresh fennel fronds
Instructions
Prepare the veggies by washing, peeling, and slicing. (A mandoline works great for thin slices.) Place veggies in a glass container - either a flat Pyrex dish (8x11 inch) or canning jars.
Prepare the brine by combining the vinegar, water, honey, salt and other spices in a medium sized saucepan. Bring to a boil then remove from heat and pour over the veggies. Let cool to room temperature, then refrigerate the veggies in the brine.
Recipe Notes / Tips
White wine vinegar is my preferred way to go, but you can use apple cider vinegar or plain rice vinegar. I do not recommend using distilled white vinegar (it is made from grain alcohol and is more sour and harsh tasting.)
No honey? Substitute granulated sugar – it’ll be fine!
Use a glass jar (with lid) to store the veggies + brine in the refrigerator for up to 3 weeks
Reuse your brine with a fresh batch of vegetables as long as you’ve used a fork to serve pickle batch #1 (not your fingers!)