Pickled Vegetables

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PRINT the recipe: https://bit.ly/2Q0pePo • SUBSCRIBE for more great videos! http://bit.ly/WyseGuide • Like my page on Facebook: http://bit.ly/WyseGuideFB • Visit my website: http://bit.ly/Wyse_Guide • Check me out on Instagram: http://bit.ly/WyseGuideIG • ------------------------------ • BRINE: • 1 cup cider vinegar • 3/4 cup water • 2 tablespoons pickling spices • 1/4 teaspoon turmeric • 3-5 garlic cloves, peeled and smashed • 2 Serrano chiles, sliced (include seeds for extra heat) • 1 teaspoon salt • 1/4 cup sugar • fresh herb (tarragon, rosemary or thyme) • VEGETABLES: • Choose an assortment of baby carrots, sliced cucumbers, radishes, cauliflower, broccoli, etc. • DIRECTIONS: • In a saucepan, combine all the ingredients for the brine. Bring to a boil and let simmer for 3-5 minutes until the sugar is completely dissolved. • While the brine is on the stove, prepare your vegetables of choice, stuffing them into a washed and sanitized quart jar. If your vegetables are large, you can slice or cut them into chunks so they fit into a jar easier. • Pour the simmering brine into the jar, directly over the vegetables. Let cool slightly, cover with a lid and place in the refrigerator. The vegetables can be eaten as soon as four hours after preparing, but are best after a few days so the brine can fully flavor the vegetables!

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