The simple addition of Pickling Starter blend takes the seasoning guesswork out of your next batch of refrigerator pickles and adds depth to whatever veggies you choose.
4 cups water
4 cups vinegar
½ cup kosher salt or coarse sea salt
2-3 Tbsp Pickling Starter
Veggies for pickling (cucumbers, zucchini, carrots, radishes, etc)
2 1 qt containers
*for dill pickles, add 1 tsp dill weed and 1 tsp dill seed
Stir your water, vinegar, salt, and spices together until the salt is dissolved.
Pack your veggies into your containers: I like to slice carrots into sticks or rounds, and cucumbers into spears, but cut them into whatever shape you would like. Pour the brine mixture over until completely covered.
Seal lids tightly and store in the fridge, overnight or until pickled through.
Other uses for Pickling Starter:
"Great as a seasoning on roasted root vegetables, with spaghetti squash with brown sugar and butter, or in savory sauces (I like using it in pan sauces). It’s also a wonderful surprise addition to caramel sauce (I infuse it in butter, strain, then make the caramel)."