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Any Vegetable Vinegar Pickles


  1. Wash and cut up your vegetables and pack them into a clean jar.

  2. Add between ¼ - ½ teaspoon of whole dried spices.

  3. Combine vinegar, filtered water and salt in a medium saucepan and bring to a boil.

  4. Put your just boiled brine over the vegetables in the jar.

  5. Wipe any vinegar spills from the rim with a clean towel and put on the lid.

  6. Hide the jar in the back of the friedge for at least a week. Two weeks is better, three is best.

  7. Keep them in the fridge for up to 6 months.

1 Serving

  • Any vegetables you like (I used cucumbers, broccoli,

  • cauliflower, onions and radishes)

  • Fresh or dried spices (I used peppercorns, cumin, coriander, mustard seeds, & caraway)

  • 1 cup any kind of vinegar (I used white wine vinegar)

  • 1 cup filtered water

  • 1 tablespoon kosher or any non-iodized salt

  • Optional: 1 teaspoon sugar

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