- 1 cups apple cider vinegar
- 1/4 white sugar
- 1/2 T salt
- 1 t black pepper corns
- 1/2 t whole fennel seeds
- 1/2 t coriander seeds
- 1/4 t whole yellow mustard seeds
- 2 cardamom pods
- 1 bay leaf
- veggies to pickle
- Thinly slice your vegetables. Unless they're baby veg or thin and small like ramps.
- Bring all the ingredients to a boil (except your vegetables).
- Pour brine through a strainer over vegetables.
- Let sit at room temp for 2 hours.