We've all been there: you open up your fridge drawer to see a handful of vegetables that you had high hopes for. No fret — we have a recipe that gives produce a second life and takes minutes to make. Unlike typical pickling recipes, this method doesn't require canning (only refrigeration) and is made from a basic brine containing ingredients you probably already have on hand. We recommend starting with carrots, peppers, cucumbers, and red onions, but the world is your oyster! 
- 2 cups chopped veggies of choice 
- 1 cup distilled white vinegar
- 2 teaspoons kosher salt
- 1 cup water
- 1 cup sugar
- 1 pinch of Evermill Red Pepper Flakes (for those who want the spice!)
- 1 tablespoon of Evermill Coriander Seeds
- 1 teaspoon of Black Peppercorns
Cut clean vegetables into bite sized pieces. Place vegetables and spices in mixing bowl. Heat vinegar, water, sugar, and salt in a small pan over high heat, whisking until sugar is dissolved. Bring to a boil, then pour over vegetable medley. Place a double layer of paper towels on top the vegetables and press down until completely saturated in liquid to keep them submerged. Allow to sit until cool, about 35 min before moving to a sealed container. Vegetables will keep for up to 4 months in a refrigerator.