2Tbsdried herbsI use a mix of blitzed rosemary, chili flakes, herbes de Provence, celery seed
fresh vegetablesI like carrots, cukes, onion, radish, and cauliflower - but use what you like)
1wholepoblano peppersliced in 1/2
2wholeserrano pepperssliced in 1/2
2-3clovesgarlicsmashed not minced
Instructions
Prep
Mix 2/3 cups salt to 1/2 cup sugar. Add 2 tablespoons dried herbs.
Cut fresh veg into thin strips and set aside
Filling the Jars
In 2 large jars, place a spring or two of fresh dill, the peppers, and the garlic.
Mix the salt and sugar into your vegetables.
Pack jars full of veg. Sprinkle a bit more salt and sugar on top if you like.
fill jar with half rice wine vinegar and half white wine vinegar.
Secure lid tightly and shake.
Now the waiting
Leave jars on counter for up to three days to pickle. (Yes, it's fine to open them and check to see if they are cured to your liking - you can put the lid back on and it won't hurt anything.) After curing, place veg in refrigerator.
Notes
Pickled vegetables will hold in fridge for more than a month. The longer they cure, the more they become like the "glass pickles" served in some specialty delis.