Quick Pickle Any Vegetable

Ingredients

• 1 pound fresh vegetables, such as cucumbers, carrots, green beans, summer squash, or cherry tomatoes
• 2 sprigs fresh herbs, such as thyme, dill, or rosemary (optional)
• 1 to 2 teaspoons whole spices, such as black peppercorns, coriander, or mustard seeds (optional)
• 1 teaspoon dried herbs or ground spices (optional)
• 2 cloves garlic, smashed or sliced (optional)
• 1 cup vinegar, such as white, apple cider, or rice
• 1 cup water
• 1 tablespoon kosher salt or 2 teaspoons pickling salt
• 1 tablespoon granulated sugar (optional)

Directions

1. Prepare the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.
2. Prepare the vegetables. Wash and dry the vegetables. Peel the carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.
3. Add the flavorings. Divide the herbs, spices, or garlic you are using between the jars.
4. Add the vegetables. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.
5. Make the brine. Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.
6. Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.
7. Seal the jars. Place the lids on the jars and screw on the rings until tight.
8. Cool and refrigerate. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

Notes

Storage: These pickles are not canned. They can be stored in the refrigerator for up to 2 months. If you process and can the jars, they can be stored at room temperature unopened.

Preparing Vegetables for Pickling

Thinly slice: cucumbers, summer squash, ginger, red onion

Cut into spears: carrots, cucumbers

Peel: carrots

Blanch: green beans (optional, but helps preserve their color)

Brine Basics

For quick pickles, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination. Steer clear of aged or concentrated vinegars like balsamic or malt vinegar for pickling.

Flavoring Quick Pickles

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: mustard seed, coriander, peppercorns, red pepper flakes

Ground spices: turmeric or smoked paprika are great for both color and flavor

Nutrition

alcohol-free egg-free low-fat peanut-free pork-free pescatarian gluten-free tree-nut-free red-meat-free dairy-free fish-free vegetarian shellfish-free vegan no-oil-added soy-free wheat-free Calories 91 Fat 0.4 g (0.6%) Saturated 0.1 g (0.6%) Carbs 22.2 g (7.4%) Fiber 1.4 g (5.5%) Sugars 15.7 g Protein 1.6 g (3.2%) Sodium 1091.3 mg (45.5%)