Sweet & Sour Champagne Pickles
1 375ml bottle Champagne Vinegar
3/4 cups water
1/2 cup granulated sugar
2 teaspoons Himalayan pink salt
1 tablespoon Seasons Pickling Spice blend
2 cups cucumbers, sliced
1 shallot, peeled and sliced
3 garlic cloves, peeled
Wash your mason jars and sterilize in hot water before making your pickles.
Combine vinegar, water, sugar, salt, and pickling spice in a large pot. Bring to a simmer over medium heat and whisk to dissolve the sugar and salt. Once dissolved remove from the heat.
Fill jars with cucumbers, shallot, and garlic and carefully pour in the liquid. Let the jars (and it’s contents) cool to room temp before covering and refrigerating.
Pickles will keep, refrigerated, for up to 2 months.