How To Pickle Anything Recipe
Use a non-metal pot for all processes. The metal will react with the vinegar and give you a cloudy solution.
  • 2 cups of Heinz Apple Cider Vinegar
  • 2.5 T Kosher Salt
  • 1 T sugar
  • 3 cups water
  • ½ T Pickling Spice
  • Fresh Dill
  • Mustard Seed
  • Vegetables for Pickling
  • 1 gallon of water for brining
  • ½ cup of picking salt
  1. Wash and cut the ends off of the vegetables if you will be slicing them.
  2. Sanitize the jars in the dishwasher
  3. Mix together ½ cup of Pickling Salt with the 1 gallon of water.
  4. Place the cut vegetables in the brine solution overnight or for 12 hours.
  5. Drain and discard the liquid.
  6. Heat the top 5 ingredients to a simmer.
  7. Fill the jars with a teaspoon of whole mustard seed and a Tablespoon of dill seed or fresh dill
  8. Pour the pickle mix over the vegetables and fill one inch from the top
  9. Seal with a FoodSaver until the top no longer can be pushed in.
  10. For the best flavor, wait two weeks until eating.
Recipe by Makobi Scribe at