Quick Pickle Recipe
Unlike traditional canning, quick pickles are as fast and easy to make as boiling water and pouring it over a few ingredients in a glass jar.
Equipment
- 1 quart mason jar (or any heat-proof container that you can pour boiling water into)
Ingredients
Pickling Ingredients
- 1 pound fresh vegetables (sliced)
- 2 cloves garlic (smashed)
- 2 tsp whole peppercorns (you can also use coriander and/or mustard seeds)
- 1-2 sprigs fresh herbs (e.g. thyme, dill, and or/rosemary)
Brine Ingredients
- 1 cup vinegar (white, apple cider, or rice vinegar)
- 1 cup water
- 1 Tbsp kosher salt
- 1 Tbsp sugar
Instructions
- Wash jar(s) with soap and hot water and let dry.
- Thinly slice fresh vegetables into bite-sized pieces. Smash 2 cloves of garlic with the flat side of a knife, or the clean heel of your hand.
- Pack vegetables, garlic, spices, and herbs into a mason jar, leaving at least 1/2” of "breathing room" at the top.
- Put the brine ingredients in a saucepan over medium heat. Stir to dissolve ingredients, and bring to a boil.
- Pour the hot brine into the jar(s), still leaving at least 1/2” room at the top.
- Tap the side of the jar(s) to remove any air bubbles.
- Let the jar(s) cool to room temperature before refrigerating. Wait 24-48 hours before eating for the best flavor.
Notes
Depending on how carefully these quick pickles are prepared and stored, they may last up to 2 months in the refrigerator. They are not fully preserved, however, and so they cannot be stored unrefrigerated or stored indefinitely.