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adrienne
@adrienne
Doing some quick pickling with the veggies from the backyard garden. We’ve got string beans, jalapenos and cucumbers. Cut em up. Place in jars. Add some garlic cloves, dill and other spices. I went with fennel seed, dill seed and some peppercorns. Bring vinegar, water, sugar and salt to a simmer and then pour brine to fill the jars. Bring to room temp, put the lids on, and place in fridge.
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frederick
@sgniwder
i've not done this before. how long should you leave them in the fridge like that?
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adrienne
@adrienne
Not 100% sure- internet says anywhere from a week to 2 months. We tend to eat them within 2 weeks
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