Ready in about: 10 minutes | Serves 10
Ingredients
½ cup Filtered water
½ cup Apple cider vinegar
½ tbsp Pink Himalayan salt
Optional: 1/4 tsp Granulated stevia
Suggested vegetables for quick pickling:
6 small whole carrots
½ Asparagus, with cut ends
½ cup Thinly sliced cucumber
½ cup Thinly red onion
Directions
In a small saucepan over medium heat, mix all the ingredients for the brine. Heat the liquid to a gentle boil until the salt and sweetener dissolve (about 2 minutes).
Spread the vegetables into the jars and carefully fill them with brine. Allow the jars to cool, then close the lids and store in the refrigerator (up to 2 months).
Nutritional info per serving (1 tbsp.):
Calories: 10. Fat: 0.1 g. Protein: 0.1 g. Carbs: 2 g.
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