Learn how easy it is to pickle vegetables at home!
To get the most out of your quick pickle experience, make sure to use fresh vegetables.
You can pickle almost any vegetable you want and cut them into any shape you prefer. I recently pickled red onions, which I sliced thinly, and carrots which I cut into sticks. To make dill pickles, perfect for (chicken taco link), I would suggest cutting your cucumbers into thin round slices.
To create your pickling brine you can use any of the following vinegars:
- White vinegar
- Apple cider vinegar
- White wine vinegar
- Rice vinegar
I personally use a 1-2 mix of apple cider and white vinegar.
To add even more flavor I’d recommend adding a variety of spices and herbs to your brine. The various flavor combos are endless so get creative and have fun experimenting!
This recipe is for 2 pint sized mason jars (with a lid), but you can double or halve the recipe based on how many quick pickle jars you want.
- 1 pound fresh veggies of your choice
- 1 cup vinegar (or two ½ cups of 2 different vinegars)
- 1 cup water
- 1 tbsp. salt or 2 tsp. pickling salt
- 1 tbsp. granulated sugar
- 2 sprigs fresh herbs
- 1-2 tsp. whole spices
- 1 tsp. of dried herbs or ground spices
- Fresh garlic or ginger ( sliced)
- Wash and dry veggies.
- Cut veggies the way you want them pickled.
- If adding spices and herbs, place them into the jar.
- Pack veggies tightly into jars, whilst leaving ½ inch of space between top of veggies and the jars rim.
- Place the rest of the ingredients (vinegar, water, salt and sugar) into a saucepan.
- Bring to a boil over a high heat whilst stirring.
- Pour brine into jars, stopping ½ inch from top.
- Remove air bubbles by tapping jar against counter gently.
- Top off with more brine and seal jar tightly with lid.
- Before storing in fridge, allow to cool down to room temperature.
- Allow at least 48 hours for the flavors to develop.
- Your quick pickle jars can be stored in the fridge for up to 2 months!