Perfect Pickles
Quick pickle any vegetable!
Ingredients
- 1lb fresh vegetables, such as cucumbers, carrots, green beans
- 2 sprigs fresh herbs, such as: thyme, dill, or rosemary (optional)
- 2 tsp whole spices, such as black peppercorns, coriander, or mustard seeds (optional)
- 1 tsp dried herbs or ground spices (optional)
- 2 cloves garlic, smased or sliced (optional)
- 1 cup vinegar, such as white or apple cider
- 1 cup water
- 1 tbsp kosher salt
- 1 tbsp granulated sugar (optional)
- 2 wide mouth pint jars with lids
Directions
- Prepare the jars:
Wash 2 wide-mouth pint jars, lids and rings in warm soapy water and rinse well. Set aside to dry or dry completely by hand
- Prepare the vegetables:
wash and dry the vegetables. Peel carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes
- Add the flavourings:
divide the herbs spices or garlic you are using into the jars
- Make the pickling liquid:
combine the vinegar, water, salt and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top
- Add the vegetables:
Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing the vegetables
- Remove air bubbles:
gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary
- Seal the jars:
place the lids over the jars and screw on the rings until tight
- Cool & refrigerate:
let the jars cool to room temperature. store the pickles in the refrigerator. try to wati at least 48hrs before cracking them open