The easiest and tastiest quick pickle recipe for your seasonal market finds!
Your veggies of choice – we love using green tomatoes, red onions, radishes, cucumbers, peppers, garlic, carrots, beets
Distilled white vinegar (feel free to mix in other vinegars too like apple cider vinegar or red wine vinegar)
Sea salt or Kosher salt
Peppercorns (you can add other herbs and spices like mustard seeds, dill, crushed red pepper, and so on).
Add one part water and one part vinegar of choice to a pot over low heat. We used 2 cups water/2 cups vinegar which made enough brine for three jars. Add 2 tbs salt and stir to dissolve, and peppercorns, additional spices as desired. Taste the brine! Make sure the flavor is to your liking and tweak as needed.
Slice up your veggies and pack them tightly into mason jars. Add some garlic cloves and peppercorns to the jar as well. Pour the brine over the veggies and fill to the top of the jar, so the veggies are covered. Let cool and then put in the fridge. We love adding them to sandwiches, salads, and more for the perfect bite of acidity and crunch.