 Prep time: 0:10
|
 Cook time: 0:10
|
 Serves:2
|
Dill Pickles
Ingredients
- 1⁄4 tsp crushed red pepper flakes
- 1 cup(s) water
- 1 cup(s) apple cider vinegar
- 1 Tbsp kosher salt
- 2 tsp sugar
- 1⁄4 cup(s) distilled white vinegar
- 1 pound(s), cut into spears Persian (mini) cucumber
- 2 clove(s), medium garlic clove(s)
- 1 sprig(s) dill
- 1⁄4 tsp dill seed
Instructions
- Set a large saucepan over medium heat. Add all of the brine ingredients and let come to a simmer.
- Set out a 1L mason jar with new a lid. Add all of the ingredients for the dill pickles; set aside.
- Top with the brine and seal immediately.
- Let come to room temperature and then place in the fridge.
- Wait 24-48 hours before consuming.
Notes
Can be stored for up to three weeks in the refrigerator.
Spicy Green Beans
Ingredients
- 1 clove(s), medium garlic clove(s)
- 1cup(s) water
- 1 cup(s) apple cider vinegar
- 1 Tbsp kosher salt
- 2 tsp sugar
- 1⁄4 cup(s) distilled white vinegar
- 1 pound(s), trimmed (2 cups) uncooked string beans
- 1 tsp mustard seed
- 1 tsp peppercorn
- 1 Tbsp, 1 small pepper chopped red hot chili peppers
Instructions
- Set a large saucepan over medium heat. Add all of the brine ingredients and let come to a simmer.
- Set out a 1L mason jar with new a lid. Add all of the ingredients for the spicy green beans; set aside.
- Top with the brine and seal immediately.
- Let come to room temperature and then place in the fridge.
- Wait 24-48 hours before consuming.
Notes
Can be stored for up to three weeks in the refrigerator.
Ginger Carrots
Ingredients
- 1 cup(s) water
- 1 cup(s) apple cider vinegar
- 1 Tbsp kosher salt
- 2 tsp sugar
- 1⁄4 cup(s) distilled white vinegar
- 1 pound(s), cut into ribbons uncooked carrot(s)
- 1 Tbsp, fresh, sliced ginger root
- 1⁄4 tsp ground turmeric
- 1⁄8 tsp smoked paprika
Instructions
- Set a large saucepan over medium heat. Add all of the brine ingredients and let come to a simmer.
- Set out a 1L mason jar with new a lid. Add all of the ingredients for the spicy green beans; set aside.
- Top with the brine and seal immediately.
- Let come to room temperature and then place in the fridge.
- Wait 24-48 hours before consuming.
Notes
Can be stored for up to three weeks in the refrigerator