Citrus Ginger Pickled Vegetables



  • 2 cups water, plus more as needed

  • 2 cups Bragg Citrus Ginger ACV

  • 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

In this recipe:

  • 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.

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