It’s pickling season, folks!
For one pint of pickles, Greg uses:
3/4 cup white vinegar
3/4 cup water
1 tablespoon mortons kosher salt
2 teaspoons white sugar
And adds whatever spices go with whatever’s being pickled.
For this round, he put dill and mustard seed in with one batch of radishes; garlic with the other.
For the onions, garlic, dill and peppercorns.