Ingredients:

  • 4 cups (950g) mixed fresh vegetables (carrots, cauliflower, red onion, cucumbers, and radishes)
  • 1 tsp (6g) sea salt
  • 1 cup (240ml) rice vinegar
  • 1 cup (240ml) filtered water
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (18g) sea salt
  • 1 tsp (2g) black peppercorns
  • 2 cloves (6g) garlic, smashed

Instructions:

  1. Slice the mixed vegetables into thin rounds or matchsticks (julienne) to ensure consistent brine penetration.
  2. Optional: Toss high-water vegetables like cucumbers or zucchini with 1 tsp sea salt, let sit for 10 minutes, then rinse.
  3. Tightly pack the prepared vegetables into clean glass jars, leaving approximately half an inch of headspace.
  4. In a small saucepan, combine rice vinegar, water, maple syrup, salt, peppercorns, and smashed garlic.
  5. Heat the brine over medium-high until it reaches a gentle boil, stirring occasionally to dissolve salt and syrup.
  6. Carefully pour the hot brine over the packed vegetables until they are completely submerged.
  7. Gently tap the jar on the counter or use a butter knife to release any trapped air bubbles.
  8. Seal the jars with lids, let sit at room temperature until cool, then transfer to the refrigerator for at least 1 hour.