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(Makes 1 quart or 2 pints)


1 lb fresh vegetables (cucumbers, carrots, green beans, summer squash, radishes, cauliflower, etc)

2 sprigs fresh herbs (optional) 1 cup white or apple cider vinegar 1 cup water 1 tbsp salt 1 tbsp sugar (optional) 1 tbsp Everyday Pickling Spice

Prepare vegetables by washing and slicing into similar, snack-able sizes.

In a saucepan, bring vinegar, water, salt and spices to a simmer. Pack the jars tightly with prepared veggies and herbs, up to the shoulders of the jar. Pour the hot brine over the veggies, covering them completely and leaving an 1/2 inch of headspace from the top.

Process by canning if desired or store directly in fridge. Try to wait 1 week before tasting as flavors balance with time!

3 Jars of mixed pickles in vinegar

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