Pickles are easy to make. You need a clean mason jar full of cut up vegetables, and a lid. I used a half gallon jar and filled it with jalapenos, radishes, and cucumbers.
Bring a pot of brine to a decent boil. Pour it into the jar of vegetables. A funnel helps. Make sure the brine covers the vegetables completely. Let it cool to room temperature. Put it in the fridge, You can eat it right away, or sometimes it takes a day to really taste great. It’ll keep for a week or more. Eat it at every meal and you don’t have to worry about that.
BRINE:
Per cup of water,
- 1/2 cup vinegar, DWV is what I used here
- 6 Tbsp sugar
- 2 1/4 tsp kosher salt
NOTE: I tripled this recipe to fill the half gallon jar.