QUICK-PICKLED VEGETABLES
1 pint jar
Quick pickles are ideal for those with a fear of canning commitment, or for experimental pickling with very small batch sizes.
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.
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.
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)
Pour the brine into the jar. Let cool completely, cover, and refrigerate. Let sit for 2 days before using and use within 2 months.