Ingredients

1 pound fresh vegetables; onions, cucumbers, carrots, summer squash, green beans, asparagus, cauliflower

1 cup vinegar

1 cup water

1 tablespoon kosher salt or 2 teaspoons pickling salt

1 tablespoon sweetener; cane sugar, maple syrup, sucanat - less or more based on your preference

Optional Ingredients

2 springs fresh dill

garlic clove - smashed

1 - 2 teaspoons black peppercorns

mustard seeds

Instructions

1. Prepare the jars:  wash 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.

2. Prepare the vegetables:  Wash and dry the vegetables. Peel the carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.

3. Add the flavorings. Divide the herbs, spices, or garlic you are using between the jars.

4. Add the vegetables. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.

5. Make the brine. Place the vinegar, water, salt, sugar, and dried herbs or spices (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar and simmer for 3 minutes.

6. Add brine to vegetables:  Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.

7. Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.

8. Seal the jars. Place the lids on the jars and screw on the rings until tight.

9. Cool and refrigerate. Let the jars cool to room temperature, about 1 hour.  Then store vegetables in the refrigerator. The vegetables will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

Storage: These pickles are not canned. They can be stored in the refrigerator for up to 2 months.