To a pot, add 1 cup or 240 grams of white vinegar and 1 cup or 240 grams of water. Add 2 tsp or 12 grams of salt and 3 tablespoons or 38 grams of sugar.
1 cup White Vinegar 240g, 1 cup Water 240g, 2 tsp Salt 12g, 3 tbsp Sugar 38g
Bring that brine to a boil and started cutting vegies.
1 Large Red Onion, 1 Shallot, 1 small Beet
Starting with the onion, cut off the ends, cut in half, and then cut them root to stem.
Cut the shallots the same way I cut the onion
I then add the vegies to the jar and add smashed garlic, red pepper flakes, peppercorns, bay leaves, and thyme.
2 Cloves Garlic Smashed, 4 Sprigs Thyme, 10 Corns Black Peppercorns, 2 Leaves Bay Leaves, 1 Pinch Red Pepper Flakes
Using a funnel pour the brine into the jar over the vegies. If you don’t have enough liquid to submerge them all the way you can add a little more water.
You can eat these right away, or let them sit at room temp for an hour, and then put them in the fridge. They’ll last about two weeks, but never last that long in my house.
Let me know in the comments what I should pickle next.