Quick Pickled Vegetables
You really can’t mess this one up. The ingredients in the brine are an approximate ratio that you can use to make any quantity of solution to fill your jars. The ingredients that you want to pickle and the quantities are completely up to you! As long as you have enough brine to cover your vegetables, you’re good to go. Here are some combination ideas, but seriously, you can’t go wrong with any combination of vegetables/herbs/spices that you like.
Cucumbers + Dill + Garlic + Red Pepper Flakes
Carrots + Ginger + Turmeric + Thyme
Whole Cherry Tomatoes + Garlic + Whole Black Peppercorns
Peppers + Coriander + Onions + Peppercorns
Red Onion + Cumin + Oregano
**This recipe should not be used for actual canning and long-term storage of cucumbers or other vegetables. This recipe must be refrigerated, up to 2 months, but we recommend eating them within a week or two.
Quick Fridge Pickles
- 1 cup water
- 1/3 cup vinegar white, apple cider, white wine, rice wine (not malts or balsamic)
- 1 to 2 tsp salt
- sugar optional, up to 1/3 cup
- vegetables sliced or spears
- garlic smashed or sliced
- fresh or dried herbs
In a small bowl, mix the water, vinegar, salt and sugar (if using). This is the brine mixture. You may need more to cover your veggies. Make more using the same ratio of ingredients.
Place vegetables, spices, herbs, and/or garlic in a jar that has a tight fitting lid. Don't pack them too tightly.
Pour the brine mixture over the veggies and flavorings. If all vegetables are not submerged, make more brine to cover the veggies in the jars.
Put lids on the jar(s) and place in fridge until ready to eat. We recommend at least 24 hours, but the flavors will get better over time. The vegetables will get less crisp as time goes on, so try to eat them within a week.
You can reuse the brine a time or two, just keep adding more veggies to the jar!