Prepare the Vegetables: Wash and chop your chosen vegetables into uniform, bite-sized pieces. For garlic, you can use whole cloves.
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Sterilize Jars: Sterilize the jars and lids by boiling them in water for 10 minutes.
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Pack the Jars: Tightly pack the vegetables into the sterilized jars. You can mix the vegetables or layer them. Add the whole spices, herbs, and any additional flavorings as you go.
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Prepare the Brine: In a large pot, bring the water, vinegar, salt, and sugar (if using) to a boil. Stir until the salt and sugar are completely dissolved.
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Pour the Brine: Pour the hot brine over the vegetables in the jars, leaving about a half-inch of headspace. Make sure the vegetables are completely submerged.
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Seal the Jars: Wipe the rims of the jars clean, then place the sterilized lids on top and screw on the rings.
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Let it Mature: Store the jars in a cool, dark place for at least 2 weeks before opening OR if you want to eat it sooner, give it at least an hour or two. This allows the flavors to develop. Refrigerate after opening.