Pickeling Brine
 

Fermented foods are key to a healthy digestive system & that’s where our health begins. This brine can be used for many things. Yesterday I made pickled asparagus, zucchini and carrot sticks. Healthier side to a sandwich in place of chips. DD pickles ring bologna - get creative !

1.25 cups white distilled vinegar
1 cup water
6 garlic cloves (peel & crush)
3 T. sugar
2 T. kosher salt

Heat in small pan to dissolve sugar. Don’t boil. Arrange vegetables in quart jar, add 3 sprigs fresh dill & cover with warm brine. Let cool a bit then cover. Always keep in refrigerator. I use a tsp. Dill weed if I don’t have fresh dill.

I love anything pickled and there is usually some sort of quick pickle in our fridge. It is a great way of extending the life of veggies that won't get used up otherwise. Your recipe is a good starting point. I have also added mustard seed, celery seed and turmeric to make a refrigerator version of bread and butter pickles.

Tranum what a great idea for getting more veggies!! Thanks.

Sounds good!

I also use a quick pickle when I want pickled beets for a salad and only have regular ones. Make the brine using the beet juice from the can to replace the water, or part of it. Heat and pour over the beets. Let sit a day or two and yummy pickled beets on hand.