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Organization is key — so is cleaning, storage, gardening and more. In this series, you’ll learn various tips and tricks to make gardening, grilling and even sewing easier. No matter the problem, there’s a Home Hack for that!
If one of your favorite snacks is a crisp, chip-like pickle, they are surprisingly easy to make at home. And if you’d rather eat your daily dose of vegetables with a little kick to them, you’re going to appreciate these pickling tips and tricks.
In this latest episode of Home Hacks, you’ll learn how to pickle any kind of vegetable.
How to pickle vegetables
First, be sure to choose fresh vegetables that you would eat raw — think cucumbers, tomatoes, peppers radishes or carrots. You can either leave them whole or chop them however you’d like.
To make the brine, combine 1 cup apple cider vinegar, 1 cup water, 1/4 cup of sugar, 1 tablespoon of salt, 1/2 tablespoon of mustard seed and 1/2 tablespoon of black peppercorns into a pot. Bring the brine to a boil, and stir occasionally. Once boiling, reduce the heat and simmer for 10 minutes.
Once the brine has simmered, fill a Mason jar with the vegetables of your choice, pour in the hot brine. Gently tap the jar to remove any bubbles, and refrigerate for 24 to 48 hours.
For a complete step-by-step tutorial to pickling, be sure to watch the full video above.
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