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Basic Quick Pickling Recipe

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Ingredients Method

Ingredients
  

  • 2 cups water
  • 2 cups white vinegar
  • 4 garlic cloves smashed and cut in half
  • 2 tbsp salt
  • 2 tbsp sugar
  • 1 tbsp black peppercorns
  • 1 pound vegetables

Method
 

  1. This recipe will work for about a pound of vegetables.
  2. Cut your vegetables up to your preference. For example, you could cut cucumbers into spears or slices.
  3. Divide your vegetables between jars (with this recipe, you'll probably need 2 of the larger mason jars).
  4. In a pot over high heat, add the water, vinegar, garlic, salt, sugar, and peppercorns. Bring to a boil and allow the salt and sugar to dissolve.
  5. Pour the brine mixture into the jars over the vegetables. Seal the jar with the lid and allow it to cool to room temperate.
  6. Store the pickles in the refrigerator (they can last up to 2 months there). They will be ready to eat at any time, but they'll taste best if you let them sit for a day or so in the fridge before you pop them open to eat.