Easy Quick Pickles Recipe

13 ingredients
10 steps

Ingredients

  • 1 pound baby carrots (about 2 bunches), green stems trimmed to 1/2 inch, peeled, and halved lengthwise
  • 1 pound medium Kirby cucumbers (about 4), quartered lengthwise
  • 1 pound medium zucchini (about 4), quartered lengthwise, then halved crosswise
  • 12 ounces cauliflower (about 1/2 medium head), cut into 1-inch florets
  • 12 ounces green beans, stem ends trimmed
  • 12 ounces okra
  • 1 tablespoon brown mustard seeds
  • 1 teaspoon whole black peppercorns
  • 1 1/4 cups cider vinegar
  • 3/4 cup water
  • 1/4 cup granulated sugar
  • 2 tablespoons kosher salt
  • 1 bay leaf

Directions

  1. 1
    Pack your vegetable of choice tightly in a 1-quart glass jar, leaving about 1/2 inch of room at the top.
  2. 2
    Set aside.
  3. 3
    Make the brine: Toast the mustard seeds and peppercorns in a small saucepan over medium heat until fragrant, about 2 minutes.
  4. 4
    Add the remaining ingredients and stir until the sugar and salt have dissolved.
  5. 5
    Bring to a boil.
  6. 6
    Immediately pour the brine into the jar, making sure to cover the vegetables completely.
  7. 7
    Allow the mixture to cool to room temperature, about 1 hour.
  8. 8
    Seal the jar with a tightfitting lid and shake or rotate it to evenly distribute the brine and spices.
  9. 9
    Store in the refrigerator for at least 1 day and preferably 1 week before using.
  10. 10
    The pickles can be kept in the refrigerator for up to 1 month.

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