Is pickle addiction a real thing?

matthewmicahhall

3 jars of cukes and 1 jar of multicolored carrots. Thank you, local farmers market (and ChefSteps for the idea).

matthewmicahhall

The foundation of the brine is actually just taken from what the ChefSteps team calls a "savory brine": 400 g vinegar, 400 g water, 80 g sugar, and 20 g salt. I chose Bragg's apple cider vinegar, but that's a personal preference. I used "pint and half" jars in this case, since each jar can accommodate a good amount of veggies plus a little under half of the brine at the listed quantities. In this case, each jar was also loaded with a couple rough-chopped garlic cloves, ~2 tsp of Aleppo chili flakes, ~1 tsp whole black peppercorns, ~2 tsp of cumin seeds, ~1 tbsp mustard seeds, 2 bay leaves, and 1 sprig of fresh dill.