Makes: About 2 pint jars

Ingredients

• 2 pounds small vegetables (carrots, cauliflower, bell peppers, cucumber, or mixed)
• 2 cups white vinegar (5% acidity)
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 tablespoon The Spice Way Pickling Spice

Instructions

1. Prepare vegetables by cutting into bite-size pieces. If using carrots or cauliflower, blanch for 1 minute and drain.
2. In a saucepan, combine vinegar, water, sugar, salt, and The Spice Way Pickling Spice. Bring to a boil, then simmer for 1 minute.
3. Pack vegetables into clean jars.
4. Pour hot brine over vegetables, ensuring they are fully submerged.
5. Let cool to room temperature, then cover and refrigerate.
6. Allow at least 3 days before eating for best flavor. Flavor improves over time.

Note: This is a refrigerator pickle recipe (not for long-term canning).