How To Pickle Anything

• Vegan
• Gluten free

• Produce

  • 1 Dill, Fresh
  • 1 Vegetables

• Baking & Spices

  • 2 1/2 tbsp Kosher salt
  • 1 Mustard seed
  • 1/2 cup Picking salt
  • 1/2 tbsp Pickling spice
  • 1 tbsp Sugar

• Oils & Vinegars

  • 2 cups Heinz apple cider vinegar

• Liquids

  • 19 cups Water

Found on makobiscribe.com

Description

Ingredients

• 2 cups of Heinz Apple Cider Vinegar
• 2.5 T Kosher Salt
• 1 T sugar
• 3 cups water
• ½ T Pickling Spice
• Fresh Dill
• Mustard Seed
• Vegetables for Pickling
• 1 gallon of water for brining
• ½ cup of picking salt

Directions

• Wash and cut the ends off of the vegetables if you will be slicing them.
• Sanitize the jars in the dishwasher
• Mix together ½ cup of Pickling Salt with the 1 gallon of water.
• Place the cut vegetables in the brine solution overnight or for 12 hours.
• Drain and discard the liquid.
• Heat the top 5 ingredients to a simmer.
• Fill the jars with a teaspoon of whole mustard seed and a Tablespoon of dill seed or fresh dill
• Pour the pickle mix over the vegetables and fill one inch from the top
• Seal with a FoodSaver until the top no longer can be pushed in.
• For the best flavor, wait two weeks until eating.