INGREDIENTS
- 1/2-pound fresh vegetables, such as cucumbers, carrots, green beans, summer squash, or cherry tomatoes
- 1 sprig fresh herbs, such as thyme, dill, or rosemary (optional)
- 1 to 2 teaspoons whole spices, such as black peppercorns, coriander, or mustard seeds (optional)
- 1 teaspoon dried herbs or ground spices (optional)
- 1 cloves garlic, smashed or sliced (optional)
- 1/2 cup vinegar, such as white, apple cider, or rice
- 1/2 cup water
- 1/2 tablespoon kosher salt, or 2 teaspoons pickling salt
- 1/2 tablespoon granulated sugar (optional)
EQUIPMENT
- Chef’s knife and cutting board
- 1 wide-mouth jar with lids
- Canning funnel (optional)
INSTRUCTIONS
- Prepare the jars. Wash 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.
- 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 vinegar, water, salt, and sugar (if used) 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.
RECIPE NOTES
Storage: 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.
