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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!
