Just finished making a batch of pickles for thanksgiving, the Saffron and Champagne vinegar are a bit pricey, but what good food isnt 
Pickling Liquid
1c Champagne Vinegar
1c White Wine Vinegar
1/2c WHITE Granulated Sugar
1tbs Pickling Salt
palm whole peppercorns
1/2tsp Saffron threads
Enough Cucumber to fill two 12oz Mason Jars (preferably english, i spear mine but you can do slices too)
(i've never tried it, but i assume you can do other veggies in this and it would probably be good.)
boil everything, top off mason jars full of cucumbers, then seal. Keep in a cool dry dark place for at LEAST 2 weeks (you can even refrigerate them if you are worried about sanitation). The longer you wait the better they get.
*disclaimer~ all standard canning rules apply. Sterilize the jars, lids etc and make sure the cans seal. don't blame me if ya get sick
Pickling Liquid
1c Champagne Vinegar
1c White Wine Vinegar
1/2c WHITE Granulated Sugar
1tbs Pickling Salt
palm whole peppercorns
1/2tsp Saffron threads
Enough Cucumber to fill two 12oz Mason Jars (preferably english, i spear mine but you can do slices too)
(i've never tried it, but i assume you can do other veggies in this and it would probably be good.)
boil everything, top off mason jars full of cucumbers, then seal. Keep in a cool dry dark place for at LEAST 2 weeks (you can even refrigerate them if you are worried about sanitation). The longer you wait the better they get.
*disclaimer~ all standard canning rules apply. Sterilize the jars, lids etc and make sure the cans seal. don't blame me if ya get sick
