Pickled Veggies Made Easy


  • 2 Cups of any vegetables you like.  I have used green beans, carrots, peppers, cucumbers, cauliflower, onion and radishes.
  • 1/2 Tsp. fresh or dried spices.  I have used peppercorns, dill, rosemary, red pepper flakes, cumin, coriander, mustard seeds, & caraway.
  • 1 clove garlic
  • 1 small hot pepper (optional)
  • 1 Cup any kind of Apple Cinder Vinegar with "The Mother"
  • 1 Cup filtered water
  • 1 Tbsp.  Celtic or Himalayan Salt
  • 1 Tsp. Coconut Sugar (optional)


  1. Wash and cut up your vegetables as you like then pack them into a clean glass mason jar.
  2. Add fresh and/or dried spices to the packed jar.
  3. Add garlic clove and (optional) hot pepper.
  4. In a medium saucepan bring vinegar, filtered water and salt to a boil.
  5. Pour your just boiled brine mixture over the veggies in the jar.
  6. Tighten the lid on the jar.
  7. Place the jar in the back of your refrigerator for three weeks.
  8. Pickled veggies will keep in the refrigerator for up to 6 months.