Pickled Summer Vegetables

Recipe by Lisa Wilk, TasteCookSip.com

5 oz Green Beans, cleaned and trimmed
5 oz Asparagus, cleaned and trimmed
1 Jalapeno sliced into rings, seeds in
2 lemon slices

Brine:

1 ¼ Cup Water
¾ C Apple Cider Vinegar (Braggs raw & unfiltered: “With The Mother”)
2 Tbsp Honey For Good Raw and Unfiltered Orange Blossom Honey
6 garlic cloves, peeled and smashed
½ tsp Italian seasoning
½ tsp multipurpose herb seasoning
½ tsp salt
½ tsp crushed caraway seeds
1 tsp crush black peppercorns
1 tbsp mustard seeds

Add all liquids to a saucepan over medium heat. Add spices, salt and honey and stir until honey is dissolved. If you would like heat, add the Jalapeno rings to the mixture. Bring mixture to a simmer.

While brine is heating, add produce to a 1 qt mason jar arranging with slices of lemon are visible. When brine has come to a simmer, pour over vegetables in mason jar until completely covered.

Cover with lid and cool for 30 minutes on the counter before placing in fridge. Leave pickled veggies for 48 hours, but you can enjoy after 24 hours if you are impatient! Pickled veggies will keep up to 30 days in the refrigerator.