Quick-Pickled Vegetables
15m prep 5m cook 20m ready
1 pint jar Quick pickles are ideal for those with a fear of canning commitment, or for experimental pickling with very small batch sizes.
Ingredients
- ½ pound vegetables, such as green beans, trimmed; radishes, sliced or quartered; cucumbers, sliced; carrots, sliced or cut into matchsticks; onions, thinly sliced; peppers, seeded and sliced; fennel, thinly shaved; etc.
- 1 garlic clove, smashed
- Up to 2 teaspoons mixed spices, such as pickling spice, or a combination of cumin seeds, coriander seeds, mustard seeds, black peppercorns, etc.
- 1 teaspoon dried herbs, such as dill or thyme
- 1 sprig fresh herb such as thyme, dill, tarragon, savory, etc.
- ½ cup distilled white, cider, white wine or red wine, or rice vinegar
- ½ cup water
- 1 teaspoon salt
- (1 ½ teaspoons sugar)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- ½ pound vegetables, such as green beans, trimmed; radishes, sliced or quartered; cucumbers, sliced; carrots, sliced or cut into matchsticks; onions, thinly sliced; peppers, seeded and sliced; fennel, thinly shaved; etc.
- 1 garlic clove, smashed
- Up to 2 teaspoons mixed spices, such as pickling spice, or a combination of cumin seeds, coriander seeds, mustard seeds, black peppercorns, etc.
- 1 teaspoon dried herbs, such as dill or thyme
- 1 sprig fresh herb such as thyme, dill, tarragon, savory, etc.
- ½ cup distilled white, cider, white wine or red wine, or rice vinegar
- ½ cup water
- 1 teaspoon salt
- (1 ½ teaspoons sugar)
Let's Cook
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Step 1.
Wash and prepare: ½ pound vegetables, such as green beans, trimmed; radishes, sliced or quartered; cucumbers, sliced; carrots, sliced or cut into matchsticks; onions, thinly sliced; peppers, seeded and sliced; fennel, thinly shaved; etc.
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Step 2.
Place any of the following in the bottom of a clean pint jar, above or in combination: 1 garlic clove, smashed; Up to 2 teaspoons mixed spices, such as pickling spice, or a combination of cumin seeds, coriander seeds, mustard seeds, black peppercorns, etc.; 1 teaspoon dried herbs, such as dill or thyme; 1 sprig fresh herb such as thyme, dill, tarragon, savory, etc.
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Step 3.
Pack the vegetables in the jar. Bring to a boil in a small saucepan: ½ cup distilled white, cider, white wine or red wine, or rice vinegar; ½ cup water; 1 teaspoon salt; (1 ½ teaspoons sugar)
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Step 4.
Pour the brine into the jar. Let cool completely, cover, and refrigerate. Let sit for 2 days before using and use within 2 months.
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