→ 2 cups carrots, sliced
→ ½ cup fresh dill
→ 5 cloves garlic, peeled
→ 1 tablespoon whole black peppercorns

→ 2 cups boiling water
→ 1 cup re_ white vinegar
→ 1 tablespoon re_ sea salt

→ In a small pot, bring brine ingredients to a boil over medium. 

→ Place veggies in a clean re_ jar along with any extra herbs or spices. Pour the brine over the vegetables, covering fully, with ½ inch room at the top.

→ Screw lid tightly on re_ jars and place in the fridge.

→ Let sit for at least 2 hours and up to 2 weeks.

With a hit of vinegar and homemade flavor, quick pickles add something special to your holiday cookout 💥 They’re also a great way to use up any leftover veggies so nothing goes to waste.  🥒🥕 We love our re_ jars for the minimalist look and convenient label strip, whether you’re keeping track of your preserves or gifting them to a friend.

Recipe // Cucumber and Carrot Quick Pickles

Ingredients:

Directions:

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