Enough Fresh Raw Veggies to fill 2 Quart size mason jars (about 5-6 cups)- beets, carrots, radishes, turnips, cucumbers, okra, green beans, asparagus, red onion, zucchini or summer squash, cauliflower florets, bell peppers, garlic scapes, fennel bulbs, cabbage, rainbow chard stems
1 tablespoons coriander seeds
2 teaspoons fennel seeds
1 teaspoons mustard seeds
6– 10 cloves garlic- sliced thickly
1/2 an onion sliced (optional)
few sprigs fresh dill ( optional) or other herbs
Other optional additions- whole cloves, dill seeds, whole allspice, fresh ginger slices, fresh chilies or chili flakes, celery seeds, peppercorns, cumin seeds, star anise, other fresh herbs.
2 Cups vinegar- white, red wine, rice wine, apple cider (any of these, or a combination)
2 Cups water
2 Tablespoons kosher salt
4–6 Tablespoons sugar ( sugar is added for flavor, so feel free to cut back you like)
Prep your veggies. Wash them well and slice, quarter, or cut into spears, or leave whole ( like with green beans, asparagus, okra etc)
Bring the water, vinegar, salt and sugar to a boil in a small pot, and in the mean time pack the jars with the prepped veggies.
In two quart size mason jars, divide the garlic and whole spices.
Begin adding the veggies and if your are including the onion ( which I recommend), layer a few slices in with the veggies along with any fresh herbs you would like to include ( you can also layer the garlic this way too, or put it in first, your choice) leaving about an inch at the top of the jar.
Using a funnel, carefully pour the hot liquid into the jars, making sure to submerge all the veggies, pressing down on them with the end of a wooden spoon. You may be able to add more veggies at this point, just make sure the liquid completely covers the veggies leaving at least a half inch of room between the liquid and lid.
Cover and let sit on the counter to cool, and after an hour or two, place in the fridge. These will taste good after 6-8 hours, but much better after a couple days.
These keep up to 2-3 weeks in the fridge.
If pickling firmer veggies like carrots or beets, feel free to simmer the veggies in the pickling liquid (in a pot) for a few minutes to soften them slightly. Don’t over cook them!
If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize 2 wide-mouth pint jars and their metal lids.
Place the pickling liquid in saucepan over high heat and bring to a rolling boil. Pour the brine over the veggies filling each jar to within 1/2-inch of the top. Remove any air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling liquid if necessary. Tighten the lids. Place the lids over the jars and screw on the rings until tight. For longer storage, place the filled jars in a boiling pot of water to can them. When the water comes back to a boil, boil the filled jars for 5 minutes then remove the jars immediately. Make sure the lids pop down.