Pickling Spice with Jar

Are you craving Chef Sarah's pickles but can't come to the market? We've got the next best thing for you.

You will need white vinegar, brown sugar, and water.

Instructions for one jar of pickles: 

1. Wash the jar, seal, and ring thoroughly right before canning.
   
2. Heat 1/2 cup white vinegar, 1/2 cup water, and 1 1/2 tsp of brown sugar in a saucepan until the sugar is dissolved to create a pickling brine.
3. Add the vegetable of your choice until the jar is full.
4. Pour the spice mix and brine into the jar. Fill the jar with liquid up to the first line of the mouth of the jar, or enough to cover the vegetables completely.

Put your jar in the fridge to begin enjoying your pickles after 12-24 hours. They will have the best taste and texture if eaten within 2 weeks. 

For a longer shelf-life, can your pickles.

1. Place the lid and ring on the jar, twist the ring until it's closed, but don't over-tighten.
2. Place the jar on a steamer basket or pickling rack and put the rack in a large pot. Fill the pot with enough water to cover the jar by an inch.
3. Cover the pot and boil it for 20 minutes. 
4. Use heat-resistant gloves or canning tongs to lift the jar out of the water. If you don't have those tools, wait for the water to cool to remove the jar.
5. Leave the jar undisturbed for 24 hours to activate the seal during the cooling process. 
6. Properly sealed jars will keep for at least a year at room temperature.
7. Once opened, place them in the fridge and enjoy within 4 weeks.