Easy Pickling and Fermenting

1 gallon of water (or 2 cups less if you want it more powerful) (just buy a gallon of water at the store)

1/2 c. kosher salt

2 c. white distilled vinegar 

Put clean, chopped vegetables you like in jars, and cover with this. Let sit on counter 2 days, then refrigerate. Good up to 6 weeks, and gets more pickled daily. 

This makes a LOT. Half it or whatever you need. To my jars I added dill, bay leaf, cauliflower, red onion, 1 garlic clove, cabbage, beets, radishes, cucumbers, carrots and jalapeno slices. A little bit of each of these in a pint jar makes a perfect salad for one!

Carrots and onions taste best with a little bit of sugar in the brine, and oregano. 

Purple cabbage ferment: (no vinegar)