Refrigerator Pickled Veggies - Southern Sol Style
This is one of my favorite pickling brines and we pickle so many veggies with this from our onions, beets, cucumbers, green beans, jalapenos, and even watermelon rinds.
Simple base pickling brine.
- 2 cloves of garlic, roughly chopped
- Jeddy's Seasoning (or Hot Jeddys for a spicy kick)
- Dilly Dill herb blend
- 3/4 cup sugar
- 1/4 cup pink Himalayan salt
- 1 1/4 cups vinegar (white or apple cider-reduce sugar by 1/4 cup)
- 1 1/2 cups water
Make for 1 lb of veggies sliced and placed in canning jar with the seasonings and garlic.
Boil sugar, salt, vinegar and water to make all the granules dissolve and make brine. Once cooled pour the bring over the sliced veggies and refrigerate. Pickled veggies ready to eat after a couple days. Last month or more in fridge once opened.