Cucumbers, peppers, radishes, carrots, uncooked green beans, and green tomatoes are a few examples of the items you can easily quick-pickle!
Fresh dill—a few sprigs per jar 1 cup white vinegar
1 cup water
1 clove garlic, crushed, for each jar 3 teaspoons kosher salt
½ teaspoon sugar
1 teaspoon mustard seeds
½ teaspoon black peppercorns
Wash and cut veggies: Radishes can be cut into rounds. Cucumbers may be cut into rounds or spears. Carrots do best if cut into spears or halved lengthwise. Peppers should be cut in half, keeping seeds and stem. Tomatoes do best when quartered.
Pack the vegetables into a clean glass jar. A canning jar is not necessary with quick pickles. Tuck several sprigs of dill and one garlic clove in with the veggies.
Combine the vinegar, water, salt, sugar, mustard seeds, and peppercorns. Bring to a gentle boil and stir until the salt and sugar are just dissolved. Remove from heat and pour liquid and seasonings over veggies in the jar.
Place lid on jar and allow to cool before transferring to fridge. Refrigerate for a minimum of 24 hours but preferably 48 hours.
They will last for six to eight weeks in the fridge! Enjoy!
Follow Lauren May on Instagram @mustloveherbs and visit her website, mustloveherbs.com.