You can use this simple brine recipe for most veggies you want to pickle - carrots, beets, kohlrabi, onions, etc. 


  • 1 cup vinegar (rice, apple cider, white or combo)
  • 1 cup water
  • 1/4 - 3/4 cup sugar or a few tablespoons of honey
  • 1 tablespoon salt
  • 4 cups sliced cucumbers 
  • optional flavoring additions: garlic, cloves, cinnamon, anise, celery seed, allspice, dill, bay leaf, peppercorn, chili flakes, mustard seed

How To:

  1. Combine vinegar, water, sugar, and salt in a medium saucepan and bring to a boil over high heat.

  2. Remove from heat. Add cucumber slices and stir.

  3. Cover with a clean kitchen towel and let rest 10 minutes, then transfer cucumbers to a sealable container.

  4. Top up with liquid and discard (reuse or drink...) the rest.

  5. Store in the refrigerator for up to 1 month.