Garden Veggie Pickles

These garden fresh pickles are kind of a big dill

Yield: 4-5 cups

Prep Time: 25 minutes

Cook Time: 10 minutes

Save your garden veggies with this easy pickling method. Savory herbs give carrots, cauliflower, cucumbers and peppers a crisp kick. Serve with sandwiches and enjoy.

2 cups Nature’s Intent Organic Apple Cider Vinegar

2 cups water

2 Tbsp. salt

2 Tbsp. sugar

1 tsp. thyme

½ tsp. dill seed

1 tsp. black peppercorns

1 tsp. coriander seed

1 tsp. mustard seed

4 garlic cloves, chopped

1 red bell pepper, sliced

2 cucumbers, quartered

4 carrots, quartered

1 cup cauliflower florets

1 jalapeño

3 sprigs dill weed

In a medium sauce pan, bring water, Nature's Intent Organic Apple Cider Vinegar, sugar, salt and all the spices to a boil. Set aside.
Take three 1-pint canning jars and fill up with veggies and a sprig of dill.
Pour brine into each jar to cover vegetables. Let them cool for 30 minutes and place lids on the jars. Refrigerate.

ACV TIP #8: Add a splash of apple cider vinegar to your water for fluffy, tasty rice.