Basic Pickled Vegetables


  1. In a pot bring water, vinegar and salt to a boil.
  2. Divide vegetables, spices, garlic and peppers evenly in three sterilized containers (mason jars work best even if not completely canning).
  3. Fill Jars with boiling vinegar water leaving some space at the top (about ½ in). From this point you can choose to can or put in fridge and use within two weeks.


  • 3 bay leaves
  • 3 tbsp. black pepper, whole
  • 6 tbsp. dill, seeds
  • 3 tbsp. mustard seeds, brown
  • 3 tbsp. mustard seeds, yellow
  • 3 lbs. Peak Fresh Produce® Cucumber(s), or other vegetables, such as okra or green beans
  • 9 Peak Fresh Produce® Garlic, Clove(s), crushed
  • 3 tbsp. salt, kosher
  • 6 cups water
  • 2-3 cups West Creek® Vinegar, White, Distilled