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.