Sort ingredients
teiwaz
QR Code
Listen
Pdf
Heat vinegar, sugar, salt and mustard seeds to a simmer in a small, non-reactive pot over moderate heat, stirring only until sugar and salt dissolve.
Stir in water, which should bring the mixture’s temperature down significantly. Let cool to lukewarm.
Divide vegetables between jars. Pour vinegar mixture over vegetables and refrigerate until needed.
You’ll find the vegetables to be lightly pickled within an hour, and deliciously pickled within a day.
Eat with/on sandwiches, aside grilled food and pack it along for picnics.