Quick Pickles

I know that when most people hear the world pickle, you automatically think of cucumbers… but actually, you can pickle just about anything! The process of pickling is just preserving food by immersing it in vinegar, as the highly acidic environment inhibits the growth of harmful bacteria and extends the life of fresh produce. Here’s my *very simple* recipe for making quick pickles… if you’re more of a visual learner, tune into my YouTube video!

HOMEMADE QUICK PICKLES

INGREDIENTS + EQUIPMENT

  • 1 pound of fresh seasonal vegetables (such as cucumbers, carrots, cauliflower, green beans, summer squash, radishes, asparagus)

  • Optional seasonings: fresh herbs, whole spices, garlic, lemon zest, ginger, etc.

  • 2 pint-sized (or 1 quart-sized) wide mouth jars with lid

Basic Brine

  • 1 cup vinegar (I usually use distilled white vinegar)

  • 1 cup water

  • ¼ cup sugar

  • 1 tablespoon kosher salt 

INSTRUCTIONS

  • Prepare the jar: Wash your mason jar and lid in hot soapy water, rinse and let air dry.

  • Make the pickling liquid: Combine the vinegar, water, salt, and sugar in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. 

  • Prep the vegetables: Wash + dry the vegetables, peel (if necessary) and cut vegetables into desired shapes/sizes.

  • Pack the vegetables and flavorings: Pack the vegetables, herbs/spices/aromatics into the jars in layers, making sure there is a 1/2 inch of space from rim of the jar to the tops of the vegetables. Pack as tightly as you can without smashing.

  • Pour brine over the vegetables: Carefully fill each jar to within 1/2 inch of the top with the brine. Note: this recipe makes enough brine for 2 pint-sized jars, or 1 quart of pickles. 

  • Remove air bubbles and seal jars: Gently tap the jars against the counter to remove air bubbles. Top off with more brine if needed. Screw on lids until the rings are tight.

  • Cool and refrigerate: Let the jars cool to room temperature. Store the pickles in the refrigerator. These will taste good after 48 hours, but are much better after a couple days to a week. Keeps for months – the cleaner you keep the jar, the better!