Salt Brine Pickles
3 cups water
2 to 3 tsps sea salt
2 pickling cucumbers, quartered
1/2 red onion, sliced in half-moons
1/2 cup cauliflower florets, sliced in half
1/2 cup carrot, cut in matchsticks
Place the water and sea salt in a saucepan and bring to a boil. Reduce the flame to low and simmer 1 minute.
Remove from the flame and allow to cool to room temperature.
Place the vegetables in a glass jar and pour the brine solution over them. Cover the top with cheesecloth and keep in a cool place for 2 to 3 days.
Remove cheesecloth and place the lid on top of the jar. Refrigerate to store.
Rinse before eating. These pickles will keep about 2 weeks.
Michio and Aveline Kushi