How To Pickle Vegetables
Learn How To Pickle any vegetable in this step-by-step guide that will teach you how to quick pickle with one simple formula that's endlessly adaptable.
Servings 2 jars
Ingredients
- 2 lbs fresh vegetables red onions, carrots, cucumbers, etc.
- 2-4 teaspoons whole spices such as black peppercorns, coriander, mustard seeds (optional)
- 4 sprigs fresh herbs such as thyme, dill, rosemary (optional)
- 2 teaspoons dried herbs or ground spices optional
- 4 cloves garlic smashed or sliced (optional)
- 2 cups water
- 2 cups vinegar white vinegar, apple cider, white wine, rice
- 2-3 Tablespoons sugar optional
- 1-2 Tablespoons salt
Instructions
- Go for whichever vegetable you're craving and cut them into spears, rounds, slices, whatever shape you'd like.
- Wash and label your jars.
- Divide out seasonings and spices into jars.
- Add the prepared vegetables to the clean jars.
- Bring vinegar brine mixture to a boil, dissolving salt and sugar.
- Pour hot brine liquid carefully into the jars with a funnel.
- Cover the jars with lids and let cool on the countertop. Place into the refrigerator. They are pickled within 6-8 hours but develop much more flavor within 1-2 days.
Notes
These pickles are not canned. They can be stored in the refrigerator for up to 3 weeks.