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How to Make Quick Pickles

October 10, 2018

 

We love a quick pickle, so it’s been gratifying to see them at our favorite restaurants, nestled on charcuterie plates or the bright, crunchy layer in a veggie sandwich. They’re a fun project to do at home because they’re so easy to make — and they can help you use up spare veggies and fruit. Plus, you can mix and match your ingredients to create your own signature pickle.

Our tip: You want to pack your jars so they’re full, but not so tight that the brine can’t get around the veggies. And then pour the brine over the veggies while it’s still hot and carefully put the lids on right away — that’ll help you get a good seal.

 

Sour Pickle Brine

(Makes 6 cups)
3 cups distilled white vinegar (or cider vinegar)
1 ½ cups water
6 Tbsp sea salt
6 tsp sugar

 

Sweet Pickle Brine

(Makes 6 cups)
3 cups distilled white vinegar (or cider vinegar)
3 cups water
1 ½ cups sugar
1 Tbsp plus 1 teaspoon sea salt

 

Vegetables (suggested)

Cucumbers, julienned
Organic carrots, julienned
Cauliflower, trimmed and cut into florets

 

Herbs and Spices (suggested)

2 - 6 garlic cloves, smashed
1 - 3 stalks dill
3 - 6 dried chile peppers
1 2-inch piece of ginger, cut into thin slices
1 - 3 tsp whole black pepper
1 - 3 tsp pickling spices

 

Special tools: three wide-mouth pint canning jars and lids

 

Directions

  1. Add vegetables, herbs, and spices to pint jars. Note: We’ve given you loose ingredient amounts so that you can mix and match to get the flavors you like. Keep in mind that the flavors are strong, so you only need a relatively small amount. For example, when it comes to pickling spices and pepper, add about a teaspoon to a pint jar; similarly, a single dill stalk or a couple cloves of garlic should do it.
  2. Combine the vinegar, water, sea salt, and sugar in a large saucepan and heat on high until the sugar and salt dissolve, stirring occasionally.
  3. Bring the brine to a simmer, remove it from the heat, and pour it over the jarred veggies.
  4. Lid the jars while the veggies are still hot for a good seal, and then set aside to cool to room temperature.
  5. Refrigerate the cool jars for at least 2 hours before serving to give all the flavors time to meld.

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