Pickled Vegetables (fresh pack - not canned)

By á-47

Ingredients

• MASTER BRINE:
• 1 1/2 cups white vinegar
• 2 cups with 1 Tbsp. sugar
• 1/2 tea. salt
• Italian: add oregano, rosemary, bay leaf and black peppercorns
• French: add rosemary, thyme, bay leaf, black peppercorns, chile, garlic, white wine vinegar (instead of white vinegar)
• Classic: add dill, garlic and black peppercorns
• ANY SLICED VEGETABLES (carrots, cauliflower, brussels sprouts, celery

Preparation

Step 1

Bring brine ingredients to a just a simmer to dissolve sugar. Pour warm brine over whole or sliced veggies and refrigerate for at least 3 days before serving.