Ingredients:

  • 1 cup white distilled vinegar (5% acidity)
  • 1 cup filtered water
  • 1 tbsp pickling salt
  • 1 tbsp granulated sugar
  • 2 cloves garlic, smashed
  • 1 tsp whole black peppercorns
  • 1 tsp yellow mustard seeds
  • 0.5 tsp red pepper flakes
  • 2 sprigs fresh dill

Instructions:

  1. Place the vinegar, water, pickling salt, and sugar into your saucepan. Note: This creates your base liquid ratio.
  2. Set the heat to medium and stir until the salt and sugar grains completely disappear.
  3. Add the smashed garlic, peppercorns, mustard seeds, and red pepper flakes to the pot.
  4. Bring the mixture to a bare simmer for about 2 minutes until the aroma of garlic fills the room.
  5. Remove the pan from the heat and let it sit for a moment. Note: This allows the spices to bloom in the hot liquid.
  6. Pack your prepared vegetables tightly into a clean glass jar, tucking the dill sprigs down the sides.
  7. Pour the hot pickling liquid recipe over the vegetables until they are fully submerged by at least 1cm.
  8. Tap the jar gently on the counter to release any trapped air bubbles.
  9. Allow the jar to sit on the counter until the glass is cool to the touch.
  10. Seal the lid tightly and move the jar into the refrigerator for at least 24 hours.