Fresh beets, cooked, peeled, and quartered

Carrots, cut into sticks

Red onion, thinly sliced

Radishes, quartered

Cabbage, thinly sliced

Asparagus, tough ends removed

Fresh herbs: thyme, rosemary, oregano

Fresh roots: ginger, turmeric

Fresh garlic cloves

2 cups water

1 cup vinegar (white or apple cider)

1 tbsp salt

Cook Mode Prevent your screen from going dark

Wash, peel, and cut vegetables into desired shapes.
Divide vegetables among clean glass jars, mixing or separating as preferred.
Add garlic, ginger, turmeric, and herbs to jars for flavor.
In a saucepan, combine water, vinegar, and salt. Heat until salt dissolves, then remove from heat.
Pour hot brine over vegetables, leaving 1/2 inch headspace.
Let jars cool to room temperature, then seal with lids.
Refrigerate for at least 24 hours before serving.

Add chili flakes or fresh chili for heat.

Use rice vinegar for a milder flavor or red wine vinegar for boldness.

Sweeten brine with sugar, honey, or monk fruit for balance.

Experiment with cucumbers, green beans, or cauliflower.

Enhance flavor with dill, basil, or bay leaves.