fresh pickled veggies

#1

1/2 c water, at room temp

1/2 c apple cider vinegar

1 1/2 TB raw sugar

1 1/2 tsp fine sea salt

1/4 tsp red pepper flakes, optional

20 twists of freshly ground black pepper

2 springs of fresh dill, roughly chopped

2 cloves garlic peeled and smashed

1 bay leaf

Fill the jar with chopped cucumbers, pack tightly with bay leaf, dill, garlic.

in a separate jug, mix together the water, apple cider vinegar, raw sugar, salt, and black pepper until the sugar and salt have dissolved. 

Pour the liquid over the cucumbers until they're completely covered. Seal the jar and place it in the fridge ovenight

#2

5 cups water.

5 tsp sea salt

1 c vinegar

1/2 tsp yellow curry powder

veggie of your choice, carrots, cabbage, sweet peppers, etc

slice veggies and pack in jar.

In a small pot, bring the water, salt, vinegar, and curry powder to a gentle simmer.

Stir until the salt dissolves and remove from heat. Pour he hot brine over the veggies until fully coered.

Let cool, close the lid and refrigerate.

Ready  in 24-48 hours and even tastier on day two.