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Pickled Veggies


1 cup White Vinegar

1 cup Water

3 tbsp. Kosher Salt

1 cup Ice Water


  1. Fill Mason jars with veggies

  2. Bring Vinegar, water, and salt to a simmer until salt is dissolved.

  3. Once the vinegar mixture is simmering add to iced water then pour over the veggies. Seal and allow to sit overnight. Good for 1-2 weeks.


Cucumbers- Add a few cloves garlic, dill, whole coriander to sliced cucumbers. For spicy pickles add 2 sliced jalapenos to each jar

Jalapenos- Add garlic cloves to sliced jalapenos

Okra- Add garlic cloves and a few jalapenos

Red Onions- Fill jar with Sliced red onions

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