If you have never made pickles before, here’s a recipe to take the mystery out of it. All you need is a refrigerator. The brine can be used on any vegetables. This version calls for carrots but you can substitute with peppers or squash.
4 glass pint jars washed in hot water
1 pound of baby carrots peeled and cut in half lengthwise if large
1 pound of pickling cucumbers scrubbed and cut into wedges lengthwise
4 bay leaves
4 large garlic cloves thickly sliced
2 cups cider vinegar
2 1/2 cups of water
2 teaspoons peppercorns
5 Tablespoons kosher salt
2 teaspoons honey
- Add the carrots and cucumbers to the jars along with 1 bay leaf and 1 sliced garlic clove per jar.
- Add the cider vinegar, water, peppercorns, salt, and honey to a sauce pan over medium heat and swirl to dissolve the salt, about 3 minutes. Ladle over the 4 jars of carrots and cucumbers and close the lids tightly.
- Place in the refrigerator for at least 2 days up to 1 month.