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Ingredients
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Vegetables
Brine
Method
Preparation of Vegetables
- 1
- 2
Prepare Garlic
Peel the garlic cloves and set aside whole or slightly crushed, depending on your preference.
Making the Brine
- 3
- 4
Heat the Brine
Bring the mixture to a boil over medium heat, stirring occasionally until the salt and sugar are dissolved.
- 5
Cool the Brine
Once boiling, remove from heat and let the brine cool to room temperature.
Canning the Pickles
- 6
Pack the Vegetables
In sterilized jars, pack the prepared cucumbers, carrots, red onions, and garlic cloves tightly.
- 7
Add the Brine
Pour the cooled brine over the packed vegetables, ensuring they are fully submerged. Leave about half an inch of headspace at the top of each jar.
- 8
Seal the Jars
Wipe the rims of the jars with a clean cloth and seal with sterilized lids.
Refrigeration
- 9
Refrigerate
Place the sealed jars in the refrigerator and allow them to pickle for at least 48 hours before consuming for the best flavor.