3 cups water
1 cup distilled vinegar
1TBSP kosher salt
3 1/2 cups kirbies, quartered, (mixed white and green, if available)
Small bunch dill
4-5 cloves garlic
1 TBSP black peppercorns
4 scallions (optional)
Bring water, vinegar and salt to a boil, set aside. Layer and pack vegetables in a jar, add peppercorns, pour over liquid to fill jar. Cap, cool, refrigerate. Ready in 2-4 days. Lasts 6-8 months.
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