Mixed Cocktail Pickles
The only pickling ratio you need: for every liter of water, four tablespoons of coarse salt, a teaspoon each of sugar and citric acid, and half a cup of white vinegar. Pack in any vegetables you like, pour over the brine, and let time do the work — perfectly salted, crunchy pickles in 10 days to two weeks.
How to Prepare
Wash and cut your chosen vegetables and pack them tightly into a clean glass jar.
For every liter of water, dissolve 4 tbsp coarse salt, 1 tsp sugar and 1 tsp citric acid, then stir in ½ cup white vinegar.
Pour the brine over the vegetables until fully submerged.
Seal the jar and leave at room temperature for 10 days to 2 weeks.
Once tangy and crisp, move to the fridge and serve.
Use a clean, dry jar and keep the vegetables fully submerged under the brine — anything above the liquid can spoil. A small weight keeps them down.