Pickling Liquid:
- 3 cups water
- 2 cups white vinegar
- 1/4 cup coarse salt
- 2 tablespoons sugar
- 1 teaspoon black peppercorns
- 1/2 teaspoon turmeric
- 1 bay leaf
Pack into Jars:
- cucumbers
- carrots
- cauliflower
- onions
- jalapeños
- celery
- chopped garlic
- fresh dill
Boil pickling liquid and pour over veggies in glass jars. Turn jars upside down. Put on lids and let stand at room temperature for 24 hours. Refrigerate and enjoy!
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