Step 1

Prepare the vegetables by washing and drying them. Depending on the vegetable, prep them appropriately (i.e. peel and cut carrots, remove stems from beans). To retain color on green vegetables, I do a quick blanch in boiling water for 1 minute then place in an ice water bath to stop the cooking process.

Step 2

Place the vegetables and any optional spices in your sterilized jars. If you want extra flavor and color, add a pinch of turmeric or smoked paprika. I love to use these two spices if I am pickling hard-boiled eggs!

Step 3

Make your brine by combining all the ingredients in a saucepan. Bring to a low boil then turn off the heat. Pour the hot brine over the vegetables, filling each sterilized jar to within ½-inch of the top. You may not use all the brine.

Step 4

Gently tap the jars on the counter to remove any air bubbles. Place the lids over the jars and screw on the tops. Let jars cool at room temperature then store in the refrigerator for up to 3 weeks. I do like to wait at least two days before digging in so the vegetables can soak up that tasty brining liquid. The jars can be processed in a traditional water bath canning process if you want to store them for a longer period of time.