Refrigerator Pickles #WhatsHotNow

• Vegan
• Gluten free

• Produce

  • 1 Bay leaf
  • 1 Vegetables, assorted

• Baking & Spices

  • 1/4 cup Kosher salt
  • 1 tbsp Mustard seeds
  • 1 tsp Peppercorns, black
  • 1/3 cup Sugar

• Oils & Vinegars

  • 2 1/2 cups Apple cider vinegar

• Liquids

  • 1 1/2 cups Water

Found on thewickednoodle.com

Description

Ingredients

• Assorted vegetables, such as cucumbers, bell peppers, red onions, carrots, cauliflower or green beans
• 2 1/2 cups apple cider vinegar
• 1 1/2 cups water
• 1 tablespoon mustard seeds
• 1 teaspoon black peppercorns
• 1/3 cup sugar
• 1/4 cup kosher salt
• 1 bay leaf (I reuse this if I end up needing more)

Directions

• Clean, trim and cut vegetables as desired. Pack firmly into mason jars. Set aside.
• Place all ingredients in a large saucepan over high heat. Bring to a rolling boil, stirring frequently. Pour over vegetables in jars all the way to the top. Allow to come to room temperature, then seal and place in refrigerator.
• Pickles will be ready after a few days and at their best after about a week. They can be stored in the refrigerator for about a month.