This recipe can be used for cucumbers alone or in a mixture with beans, peppers, peas, cauliflower, carrots, kohlrabi, broccoli, garlic scapes, green tomatoes and more. This has become a summer snack tradition in our house! You can even add more veggies to the brine as they disappear.
Ingredients
- 1 1/2 quarts water
- 2 cups distilled vinegar
- 1/2 cup canning salt
- one large onion
- 4 to 6 dill heads OR 4 tablespoons seeds
- 1/2 teaspoon mustard seed
- 4 -8 cloves chopped garlic
Directions
Heat brine (water, vinegar, salt) to boiling and set aside to cool slightly while you prep and pack your veggies. Wash and chop veggies to desired size.
Pack a one gallon jar or food grade pail with fresh veggies. Add onion sliced into rings, garlic coarsely chopped, 1/2 teaspoon mustard seed and dill.
Pour warm (not boiling) brine over veggies. Let stand for 3 days. Store in fridge. This makes a great party snack. Gets better in time.