pickled veggies

By sanmo_babe

Ingredients

• 1 Lb. Vegetables ( I used carrots, lemon cucumbers, green beans and pickling cucumbers, but you could also use cauliflower, celery, green tomatoes, jalapenos or okra)
• 1/4 Cup Of Kosher Salt
• 1 Tbsp Agave Nectar
• 1 Cup Distilled White Vinegar (you could also use champagne or white wine vinegar)
• 1 Cup Water
• 4 Garlic Cloves
• 6 Sprigs of Dill
• 2 Bay Leaves

Preparation

Step 1

1. Divide the vegetables between 2 16 oz. mason jars.
2. Combine salt, agave, vinegar and water and whisk to combine.
3. Divide the garlic, dill and bay leaves between the jars.
4. Pour the vinegar mixture over the vegetables and cover the jars.
5. Refrigerate and start enjoying after 2-3 days. You can eat them up
to 1 month.