This recipe is adapted from our founder Harry Rosenblum’s book Vinegar Revival. Our old friend and pickle plug Bob McClure of McClure’s Pickles taught pickling with us for a while, and actually met his wife at one of our classes!
This basic brine format can be used for many types of seasonal veggies, plan to fill about 3-4 pints of cucumbers, carrots, peppers or the veggie of your choice.
