Unsure of what to do with an excess of summer vegetables? Cue pickling. With just a few ingredients, you’re able to preserve your veggies and eliminate any waste. Follow these steps to create an award-winning brine, and savor your bounty year-round.
- Wash the vegetables, slice them into quarters, and add them into two quart-sized jars.
- Heat a saucepan over high-heat, add all remaining ingredients, bring to a boil, and simmer for 5 minutes.
- Using a funnel, carefully pour the hot liquid into the jars, making sure that the veggies are completely submerged.
- Place the lids on the jars, and let them cool at room temperature on the counter for a few hours, and refrigerate for 12 hours. They will keep in the fridge for up to 3–4 weeks.
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