Recipes|Featured Main
Market Pickles
Difficulty Level: Easy
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Prep Time:20 Minutes
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Cook Time:PT25M5 Minutes
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Yield:1 Quart
Ingredients
- 1 pound fresh vegetables, cut into spears, slices, or bite-sized pieces
- 1 cup distilled white vinegar
- 1 cup water
- 1 ½ tablespoons kosher salt
- 1 tablespoon granulated sugar
- 2 cloves garlic, smashed (optional)
- 2 teaspoons whole spices and/or fresh herbs of choice
- 453.59g fresh vegetables, cut into spears, slices, or bite-sized pieces
- 236.59ml distilled white vinegar
- 236.59ml water
- 19.17g kosher salt
- 12.78g granulated sugar
- 2 cloves garlic, smashed (optional)
- 8.52g whole spices and/or fresh herbs of choice
Make the most of the season’s best vegetables with crisp, tangy refrigerator pickles. A simple brine and a few fresh herbs and spices are all you need to create homemade pickles you’ll love.
Preparation
STEP 1
Divide the vegetables between one 1-quart jar or several smaller jars, packing them snugly and leaving about ½ inch of space at the top. Add the garlic, herbs, and spices, if using.
STEP 2
In a small saucepan, combine the vinegar, water, salt, and sugar. Bring to a gentle simmer, stirring until the salt and sugar dissolve.
STEP 3
Carefully pour the hot brine over the vegetables until completely covered. Let cool to room temperature.
STEP 4
Seal and refrigerate for at least 24 hours before serving. The flavor will continue to develop over the next several days. Enjoy within 3 weeks.
Options
Mix up jars with different vegetables, herbs, and spices to find your favorite combinations. Don’t be afraid to experiment! Carrots, cauliflower, radishes, asparagus, jalapeños, and many other vegetables can all be turned into delicious pickles.
Try one of these combinations to get started:
• Classic Cucumbers: Dill, garlic, and black peppercorns
• Spicy Green Beans: Garlic, sliced onion, and red pepper flakes
• Summer Squash: Garlic, dill, and coriander seed