Pour the brine:
Pour the warm brine over the vegetables, covering completely. Tap the jars gently to remove air bubbles.
Refrigerate:
Let the jars cool to room temperature, then cover and refrigerate. Allow to sit at least 12 hours, ideally 24, before eating.
Notes
Thin slicing is key for a delicate texture — use a mandoline for consistency.
This recipe is not shelf-stable for pantry use — always store it refrigerated.
You can swap white vinegar for apple cider vinegar for a milder tang.
Tips
Add a pinch of crushed red pepper flakes for a spicy version.
Toss into salads, sandwiches, wraps, or grain bowls.
Reduce sugar to 1/4 cup for a low-sugar, more tart option.
Servings
Makes about 2 quarts
Each quart yields about 8 servings (1/2 cup per serving)
Total: ~16 servings
Nutritional Info (Per 1/2 cup serving, approx.)
Calories: 35
Carbs: 8g
Sugars: 6g
Fat: 0g
Fiber: 1g
Sodium: 150mg
Varies slightly with sugar and salt adjustments
