quick pickle any vegetable
Ingredients
- 1 lb vegetables washed and preppared as needed
- 1 tbsp pickling spice
brine
- 1½ c vinegar single or combination of vinegars
- 1½ c water
- ¼ c sugar
- 1 tbsp fine sea salt (16 g)
optional flavors
- 1 inch ginger unpeeled and thinly sliced
- 4 cloves garlic peeled and smashed or thinly sliced
- 3 sprigs fresh herbs
- 1 tsp dry herbs or ground spcies
Instructions
- Pack preparred vegetables and any optional flavors into 1-quart jar.
- Add all brine ingredients to small saucepan and bring to a boil over high heat. Add pickling spice, lower heat, and simmer for 5 minutes.
- Pour hot brine into jar with vegetables, leaving ½ inch headspace in the jar.
- Leave jar on the counter to cool to room temperature, then seal and place the jar in the fridge. Refridgerate 2-7 days before serving.
Notes
Yield: 1 quart
Pickles will last in the fridge for up to 2 months