Ingredients
- veggies of choice
- apple cider vinegar
- sea salt
- water
Potential mix-ins:
- peppercorns, garlic, honey, mustard seeds, et
Instructions
- Chop up/slice desired veggies and pack them into glass jars of choice. I personally like to use a mandolin for red onion or cabbage as it creates the perfect thin shreds. If you’re adding in extras such as garlic or peppercorn, add them as well.
- Sprinkle items with a pinch of salt (1/16- 1/8 tsp for small-medium jars, 1/4 tsp for large) and then pour your apple cider vinegar to fill half of the jar.
- Top the remaining half with filtered water, cover, and gently tip/flip jar a couple of times to incorporate. Let sit on the counter for an hour (or up to 6). They’ll be ready to use after an hour, but will get even better with time.
- After this initial room temperature sit, store in fridge for up to a month!