How to Quick Pickle any Vegetable

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The secret to a really unique, flavorful pickle is in the spices you add to the brine. Dill pickles are nothing more than cucumbers flavored with garlic, dill seed, and red pepper flakes. Carrots become more exotic when pickled with coriander, ginger, turmeric, and thyme. Other classic combinations include green beans with garlic and fresh dill, cherry tomatoes with black peppercorns and garlic, and squash with onion and garlic.

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Ingredients

  • Ingredients:
  • Makes 2 pint-sized jars
  • 1 pound fresh vegetables, such cucumbers, carrots, green beans, summer squash, cherry tomatoes
  • 2 sprigs fresh herbs, such as thyme, dill, or rosemary (optional)
  • 1 to 2 teaspoons whole spices, such 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)
  • Equipment:
  • Chefs knife
  • Cutting board
  • 2 wide-mouth pint jars with lids
  • Canning funnel (optional)

Preparation

Step 1

Instructions
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 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 into 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 pickling liquid: Combine 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 pickling brine if necessary.
7. Seal the jars: Place the lids over 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.

Recipe 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.

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

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)

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