4 ½ cups water
2½ cups white vinegar
¼ cup organic cane sugar
1½ Tablespoons sea salt
2 teaspoons mustard seeds
2 teaspoons black peppercorns
2 teaspoons coriander seeds
2 wide-mouth Mason jars - quart-sized
Vegetables for Pickling
Select your favorite veggies!
Divide seeds and peppercorns between the 2 jars and set aside.
Wash vegetables and cut if necessary.
Divide vegetables into the jars.
Bring water to a boil, add in vinegar, salt and sugar and stir for a minute until the salt and sugar are fully dissolved.
Pour hot water into the jars over the vegetables and let sit at room temperature for 2 hours.
Cover jars, and refrigerate for at least a few hours before eating.
Store pickled veggies in refrigerator for several weeks.