-1 C Water
- 1/3 C Vinegar (white, apple cider, and rice wine are all good)
-3 Garlic Scapes (chopped)
-1 -2 tsp Salt
- 2-3 Scallions
-2 C Vegetables sliced thinly (carrots, cucumbers, turnips, blanched green beans etc.)
-2-4 Sprigs of Dill (and/or other herbs and peppers to your liking)
In a bowl add the water, vinegar, and salt. Stir to combine and until the salt dissolves. Add all veggies, herb and spices to a jar or other container with a top. All the veggies should be covered in the brine. Cover and let the mixture rest in the fridge until you are ready to eat. The flavors develop over time, so an overnight soak is great. Store up to 2 months in an airtight container in the fridge.