Makes about 1 1/2 cups of sliced pickles
1 1/2 cups thinly slicked veggies
1/2 cup white wine vinegar
1 rounded tablespoon sugar
1 teaspoon peppercorns
1 bay leaf
1/2 teaspoon salt
1 cup water
- Put veggies into a clean, pint-sized jar.
- In a medium pot, bring vinegar, sugar, peppercorns, bay leaf, salt, and water to a boil, then lower to a simmer until salt and sugar are dissolved.
- Pour the hot brine over the thinly sliced veggies and allow to cool to room temperature.
- Once cooled, cover and store in the fridge for up to 5 days.
My notes: Not a lot to say. I used cucumbers. They didn’t really turn into pickles. But if you like vinegary cucumbers (which we do), this is a yummy version.