Servings: 2 pint canning jars
Ingredients
1 cup white vinegar
1 cup water
1/2 cup sugar
1 tablespoon pickling salt
Directions
Add all the ingredients to a saucepan and bring to a boil. Stir until the salt and sugar dissolves. Pour the brine into the jar, covering the vegetables fully and leaving a 1/2 inch of room at the top. Seal the jar immediately and place it in the fridge. Let it sit for at least a day before opening. Pickles can keep for up to a month.
Fermentation is a healthy way to preserve vegetables so you can enjoy them for months after the harvest season ends. We have tips for anyone new to the process of fermentation in our article, Fermenting Vegetables for Beginners.