Easy Homemade Pickles
Making homemade pickles is super simple and a great activity to get kids involved and excited about eating their veggies!
Servings: 8
Calories: 130kcal
Ingredients
- 1 pound vegetables of choice, cut into equal sizes
- 3 tablespoons kosher salt
- 1 tablespoon sugar
- 1 cup distilled white vinegar (you could also use champagne vinegar or white wine vinegar)
- 1 cup water
- 4 garlic cloves, thinly sliced
- 6 sprigs dill
- 2 bay leaves
Instructions
- Divide the vegetables between 2 16 ounce mason jars.
- Combine salt, sugar, vinegar and water in sauce pan over low heat. Whisk to combine until salt and sugar are fully dissolved.
- Divide the garlic, dill and bay leaves between the jars.
- Pour the vinegar mixture over the vegetables and cover the jars.
- Refrigerate and start enjoying after 2-3 days.
Notes
- Make rainbow jars as pictured or keep your veggies separate - your choice!
- Homemade pickles typically last up to 2–3 weeks in the refrigerator. Be sure to store them in a clean, airtight jar for best results.
Nutrition
Calories: 130kcal | Carbohydrates: 26g | Protein: 3g | Sodium: 14210mg | Fiber: 5g | Sugar: 16g