2 cups water, plus more as needed
2 cups Bragg Citrus Ginger AppleCider Vinegar
4 teaspoons salt
2 teaspoons sugar
1 knob fresh ginger, peeled and thinly sliced
5 cups vegetables, such as cucumbers, carrots, asparagus, red onion and cauliflower
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Whisk first 6 ingredients in a medium saucepan. Bring to a simmer and cook until salt and sugar have dissolved
Place vegetables in clean glass jars.Fill jars to the top with brine (add water to finish filling if necessary).
Seal jars and refrigerate. Let vegetables pickle for at least 4 hours.