1Heat distilled white vinegar, sugar, and salt in a pot.
2Bring the liquid to a simmer.
3Stuff a mason jar full of whatever you are pickling (red onions, jalapeños, or cucumbers).
4Add flavorings: for general pickles, add 1 teaspoon each of allspice and black peppercorns.
5For pickled jalapeños, slice them thin, tuck in some cloves of garlic, and add 1 teaspoon of whole cumin seeds.
6For dill pickles, cut English cucumbers into slices or spears, tuck in some garlic cloves, add fresh dill (or dried), and 1 teaspoon of black peppercorns.
7Take the pickling liquid and fill the jar all the way to the top.
8Pop the lid on the jar.
9Once the pickles are cool, store them in the fridge for about a month.
Ingredients
1.5 cups distilled white vinegar
2 tablespoons sugar
1 tablespoon salt
1 teaspoon allspice
1 teaspoon black peppercorns
jalapeños, sliced thin
cloves of garlic
1 teaspoon whole cumin seeds
English cucumbers, sliced or as spears
fresh dill
1 teaspoon black peppercorns
water
Equipment
mason jar
Tips
You can use half water and half vinegar for a less strong pickle flavor.