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Ingredients

  • SALTY PICKLING BRINE
  • 1/4 cup soy sauce
  • 2 1/2 Tablespoons sugar
  • 1 1/2 Tablespoons German Vinegar – Surig essig essenz brand
  • SWEET PICKLING BRINE
  • 1/4 cup white sugar
  • 6 Tablespoons German Vinegar – Surig essig essenz brand
  • 4 Tablespoons rice wine vinegar
  • 2 teaspoons salt

Preparation:

Lay pickling vegetables in a pyrex dish or bowl so veggies are flat for marinading in the brine.  Massage vegetables with a gloved hand. Within 30 minutes or up to several hours transfer the marinated vegetables into a mason jar and refrigerate.  They will keep in the fridge from 2 to 4 weeks.  The longer they are kept the softer the pickles become.  If you prefer them crunchy use within one week.

Multiple Veggie Ideas for Jars:

Thinly sliced jalapeño peppers with seeds thinly sliced

Persian or Kirby cucumbers / round coins or mandolin cut

Korean radish / squares or long sticks

Carrots  / coins or  long sticks

Red onions thinly sliced or chunky squares

Combine multiple favorites into one jar 

Serve pickles with Korean Baked Sweet Potatoes for a perfect summer treat!  Always use a clean fork or chopstick to preserve the brine. Left over brine can be stored in the refrigerator and used again for more pickling. The brine can be stored for the next several months.

This recipe was developed for VegFest Colorado 2017 by AlmostVeganCookingSchool.com