1/2lbasparagussweet peas, cucumbers or other vegetables (well cleaned!)
1/2lbred onionthinly sliced
1/3cupsdistilled white vinegar
The zest & juice of 1 lemon
3sprigs fresh dill
1small1 inch piece of ginger, julienned
1teaspoonsea saltor kosher salt
Combine and mix together the brine ingredients in a medium bowl. Using a small mesh strainer or a slatted spoon, scoop up the solids (seeds, sprigs, etc.) and divide them proportionally between the jars.
Arrange your clean veggies in your pickling jars. Pour the rest of the brine over the vegetables, covering them entirely.
Refrigerate for at least 1 hour … or preserve them with your water bath canner for later.