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This recipe makes enough for 3, 8 oz. jars of pickles but can easily be doubled, or cut down for more or less.
8 oz. jars
8 oz. glass jars or other non-reactive container. (Do not use aluminum for pickling as the vinegar will react with the metal)
sliced red onions
distilled white vinegar
Wash your glass jars. (I run mine through the dishwasher). Allow them to air dry.
Wash your hands and clean your vegetables.
Cut your vegetables in the shape you want and fill your jars, leaving ~ 1/2 inch at the top.
Add your selected spices to each jar. Mix and match!
Heat the water, vinegar, salt and sugar (if you are using it) to a boil and stir until the salt and sugar dissolve.
Pour the pickling juice over the vegetables until the vegetables are covered. Place the lid on the jar and seal it with the screwtop ring.
Allow the jars to cool on the counter. Once cool, place in the refrigerator overnight.