How To Quick Pickle Vegetables
This recipe yields about 6 cups of brine liquid. Feel free to cut the recipe in half. Or, for a small batch use: 1 cup apple cider vinegar, 1 cup water, 1 tablespoon granulated sugar and 1 tablespoon kosher salt. The pickled veggies taste best if left for 48 hours refrigerated before opening the jar.For more flavor, feel free to add: Fresh herbs: dill, thyme, oregano, and rosemary hold up well. Dried herbs: thyme, dill, rosemary, oregano, or majoram. Garlic cloves: smashed for mild garlic flavor, or sliced for stronger garlic flavor.Fresh ginger: peeled and thinly sliced.Whole spices: juniper berries, mustard seed, coriander, peppercorns, red pepper flakes.Ground spices: turmeric or smoked paprika are great for both color and flavor
Equipment
- mason jars with lids or any jar with well fitting lid
Ingredients
- Assortment of vegetables: carrots, radishes, cauliflower, asparagus, cucumbers, red onions cut into sticks or chunks, sliced thin or julienned
- spices, fresh herbs, a cinnamon stick any additional seasoning or spices as mentioned above
- 3 cups vinegar*
- 3 cups water
- 3 tablespoons granulated sugar optional; add more if more sweetness is desired
- 3 tablespoons kosher salt
Instructions
- Place your seasonings, fresh herbs and spices into jars. Place prepped and cut veggies directly into large, clean mason jars.
- Using a large pot, bring the vinegar, water, salt and sugar to a light boil, whisking until all of the sugar and salt is dissolved. You do not need a roaring boil. . you just want the sugar and salt to dissolve and then remove from the heat. Ladle or pour the hot liquid over the vegetables, individually in their mason jars. Seal the jars with the lids securely.
- Let sit until the liquid has cooled, for about 25 to 30 minutes and then place into the refrigerator overnight. For best results, wait 24 to 48 hours before opening. The pickled vegetables are best up to 1 to 2 weeks in the refrigerator in the covered and sealed mason jars. Enjoy!
Notes
*Any basic vinegar will work: white vinegar, apple cider, white wine, and rice vinegar
Storage: These pickles are not canned. I recommend eating them within 1 to 2 weeks for best results! They should be stored in the refrigerator in an airtight container or jar with well fitting lid.