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Add a photoI think pickling is the easiest preservation method for saving your garden harvest. I learned a simple recipe for brine this weekend at a presentation on home canning.
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- Add the salt to boiling water until it dissolves.
- Let it cool and then add the vinegar to the salt water.
- That’s it!
- You may add ¼ cup of your favorite herbs or spices. Some folks like a teaspoon of sugar. Put your vegetables in a quart canning jar with or without a clove of garlic and cover them with the brine. Store them in a cool dark place. Wait 4-6 weeks and then enjoy them on a sandwich or as a snack. Pickled veggies usually stay fresh for about a year.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 990g | |
| Recipe makes 2 servings | |
| Calories 101 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14190mg | 591% |
| Potassium 353mg | 10% |
| Total Carbs 4.46g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.92g | 1% |
| Protein 0.0g | 0% |
