How to use Pickling Spice:
Start with 1:1 ratio vinegar and water. Add 2 Tbsp of kosher salt for every cup of liquid. ( some prefer to use 1 Tbsp for every 2 cups of liquid)
You may use 1 kind of vinegar, but I prefer a combination of apple cider and white vinegar.
Bring the brine to a boil and wait until the salt had dissolved. Add 2 - 3 Tbsp of pickling spice to a 32 ounce jar with a lid, then add your vegetables, and then pour over the brine. Lid the jar and let the brine cool completely before refrigerating.
Let sit a couple of days before eating.
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approximately 8 tablespoons.