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Mandi's Delicious Pickles

Makes 1 quart

1 cup vinegar (white, red wine, or apple cider vinegar)

1 cup water

1 Tbsp. kosher salt (or pickling salt)

Boil ingredients until salt is dissolved and brine is at a low boil. Ladle or pour into jar to cover fresh vegetables. Put lid on tightly. Let sit 1 hour. Refrigerate for 4-5 days. 

*Can add 1/4 tsp. of "pickle crisp" or citric acid to keep veggies crisp.

*Can add dill heads or dill seed.

For fresh vegetables, try whole garlic cloves or green beans, sliced onions, zucchini, summer squash, cucumbers, colored peppers, carrots, etc.

*Thanks to CSA member Mandi Derhammer for this yummy recipe!

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Cucumber, Zucchini, Carrot, Garlic Scape, Dill, Green Beans, Onions, Cucumbers, Carrots, Peppers, Hot Peppers,
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