Directions:
- Prepare the Vegetables:
- Slice the vegetables into uniform pieces to ensure even pickling.
- Make the Pickling Brine:
- In a medium saucepan, combine the vinegar, water, sugar, and salt. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are dissolved. Remove from heat and let it cool slightly.
- Prepare the Jars:
- Divide the garlic, mustard seeds, peppercorns, and red pepper flakes (if using) evenly between your jars.
- Pack the Vegetables:
- Pack the prepared vegetables into the jars, leaving a little space at the top. Add fresh dill sprigs if desired.
- Add the Brine:
- Pour the warm pickling liquid over the vegetables, ensuring they are fully submerged.
- Seal and Cool:
- Seal the jars with lids and let them cool to room temperature before refrigerating.
- Pickling Time:
- Allow the vegetables to pickle for at least 24 hours before serving for the best flavor.
- Storage:
- Store the pickled vegetables in the refrigerator for up to 2 weeks.
Prep Time: 15 minutes | Total Time: 30 minutes
