Perfect Sweet and Savory Apple Cider Vinegar Pickles
The perfect sweet and salty brine using apple cider vinegar and honey. It is sweet, but not TOO sweet.
Equipment
- 1 glass jar
- 1 Knife
- 1 liquid measuring cup and spoons
- 1 small saucepan (optional)
Ingredients
- 1.5 tbsp honey, preferably raw
- 2 tsp coarse salt
- 1 garlic clove
- 1 tsp pickling spice
- 3/4 cup apple cider vinegar, preferably raw
- 3/4 cup warm water
- vegetables of your choice
Instructions
- Peel and slice the garlic clove.
- Fill a large glass measuring cup or small saucepan with water.
- Add the honey, salt, garlic, spice, and vinegar, and stir well. If the honey and salt won't dissolve, gently warm it on low heat. It does not need to be very hot, just warm enough to fully dissolve. Remove from heat immediately.
- Add thick-cut veggie spears or slices of choice to a glass jar. Stuff the jar full.
- Pour your cooled brine over the vegetables until they are fully submerged.
- Put lid on the jar and keep it in the fridge. Pickles can be eaten as soon as a few hours but will be better the next day.
Notes
If you prefer lower sodium start with 1 tsp of salt.
Don't overheat your brine, you don't want to cook your vegetables or kill your raw apple cider vinegar and honey.
Taste. This is supposed to be a very slightly sweet brine, so there is plenty of room for more! A little extra honey never hurt anyone.
This works with just about any vegetable you choose. Cucumbers, carrots, peppers, onions, cabbage, beets, and more.
For the best flavor let them sit for at least 24 hours. They will get even better as they soak.
Enjoy your pickles on sandwiches, wraps, toast, eggs, soups, salads, or as a snack.