Quick Pickle Any Veggie!
With the bounty of veggies come out of the garden, here is how you can quick pickle just about any vegetable! Cauliflower, celery, cucumbers, summer squash, ginger, red onion, carrots, garlic, peppers, green beans, even cherry tomatoes can be pickled whole! Here is a simple recipe to get you started!
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 the carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.
Add the flavorings. Divide the herbs, spices, or garlic you are using between the jars.
Here are some choices: Fresh herbs: dill, thyme, oregano, and rosemary hold up well Dried herbs: thyme, dill, rosemary, oregano, or marjoram Garlic cloves: smashed for mild garlic flavor, or sliced for stronger garlic flavor Fresh ginger: peeled and thinly sliced Whole spices: mustard seed, coriander, peppercorns, red pepper flakes Ground spices: turmeric or smoked paprika are great for both color and flavor
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.
Make the brine. Place the 1C vinegar (Any basic vinegar will work — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination. Steer clear of aged or concentrated vinegars like balsamic or malt vinegar for pickling), 1 C water, 1 Tblsp salt, and 1 Tblsp 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. You might not use all the brine.
Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.
Seal the jars. Place the lids on the jars and screw on the rings until tight.
Cool and refrigerate. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.
These pickles are not canned. They can be stored in the refrigerator for up to 2 months. If you process and can the jars, they can be stored at room temperature unopened.