Making quick pickles is easy, fast and a great way to eat a healthy snack or serve for guests. You can use almost anything in the fridge. They are delicious on their own, or even better dipped into a variety of Dips.  (This is one I really like: My New Favorite Tahini Yoghurt Dip.)

Ingredients for brine: 

Yield 2 pints, preferably in wide mouth jars

  • 1 cup vinegar (anything white or light colored)
  • 1 cup water
  • 2 T kosher salt
  • 3-4 T organic sugar (or monk fruit sugar if desired)
  • Seasonings – in each pint jar, you can be creative and add 1/2 tsp of mustard seed, coriander seed, celery seed, fennel seed (or 1 star anise in each jar), a sprig of fresh herbs such as dill or parsley, and maybe a dash of red pepper flakes and several slices of fresh garlic and/or ginger.
  • Veggies you might consider: carrot sticks, celery sticks, sugar snap peas, green beans, radish, watermelon radish, cabbage chunks, zucchini rounds, cucumbers, red pepper – almost anything in the fridge

Here’s How:

  1. Wash and heat in a water bath or dishwasher 2 pint jars, preferably wide mouth as they are easier to stuff.
  2. Place 2 fresh lids and rings in enough water to cover in a small sauce pan and keep warm.
  3. Place first 4 ingredients in a medium sauce pan, stir and keep warm.
  4. Stuff your jars with veggies, sprinkling spices mid-way and then again at the top.
  5. Pour liquid to cover all the veggies, cover with lid and ring, cool on counter, store in fridge.
  6. Wait 3 days before indulging. These veggies will last for around 3 weeks.