Basic Quick Pickle Brine
Want to preserve the flavor of your garden or foraged harvests without the fuss of canning? Quick pickles, also called refrigerator pickles, are the easiest way to capture fresh flavors in a jar with just a handful of ingredients.
Servings 20 servings
Calories 30kcal
Ingredients
- Fresh vegetables of your choice
- 2 cups vinegar
- 2 cups water
- 2 tablespoons pickling salt or kosher salt
- 2 tablespoons sugar optional, for a touch of sweetness
- 1 teaspoon pickling spices of choice optional for flavor
Instructions
- Prepare the vegetables: Rinse thoroughly, then trim, slice, or cut into desired shapes.
- Heat the brine: In a medium saucepan, combine vinegar, water, salt, and sugar (if using). Warm over medium heat, stirring occasionally, until the salt (and sugar) fully dissolve. Remove from heat.
- Fill the jars: Add your prepared vegetables along with any herbs or spices you like to clean jars, packing them in snugly.
- Add the brine: Pour the warm (not boiling) brine over the vegetables, covering them completely.
- Cool and chill: Cover the jars, let them cool at room temperature for about 1 hour, then transfer to the refrigerator.
- Wait and enjoy: Most vegetables benefit from resting in the brine for 24–48 hours for best flavor, though some, like cucumbers or onions, can be enjoyed within a few hours.
- Yield: About 4 cups of brine, enough for 2 quart or 4 pint jars packed with vegetables. Adjust quantities as needed.
Notes
Blanching firm vegetables (optional): Most quick pickles are enjoyed crisp, but some firm vegetables, such as beets, carrots, and green beans, benefit from a quick blanch before pickling. Blanching softens the texture slightly and helps the vegetables absorb flavors more quickly.
To blanch:
- Bring a medium pot of water to a boil and fill a large bowl with ice water.
- Add the vegetables, return to a boil, and cook for 2 minutes (cook beets for 5 minutes), then drain.
Nutrition
Serving: 3ounce | Calories: 30kcal