Quick Garlic Pickles

Name: Quick Garlic Pickles
Ingredients: 2 cups Filtered Water; 3 Tablespoons Kosher Salt; 1 Tablespoon Sugar; 1- 1/4 cup Vinegar (Champagne Vinegar Is Preferred); 1 jar Ball Mason Jar - Half Gallon Size With New Lid And Band; 5 whole Beets (Medium, Golden Or Red); 3 whole Carrots; 1 whole Pickling Cucumber; 3 cloves Crushed Garlic; 2 Tablespoons Chopped Fresh Dill

10 ingredients

18 steps

Ingredients

2 cups Filtered Water
3 Tablespoons Kosher Salt
1 Tablespoon Sugar
1- 1/4 cup Vinegar (Champagne Vinegar Is Preferred)
1 jar Ball Mason Jar - Half Gallon Size With New Lid And Band
5 whole Beets (Medium, Golden Or Red)
3 whole Carrots
1 whole Pickling Cucumber
3 cloves Crushed Garlic
2 Tablespoons Chopped Fresh Dill

Directions

1

1.
2

Bring the water to a boil in a pot and then mix in the salt, sugar and vinegar.
3

Add the garlic is well if your garlic tends to turn blue.
4

2.
5

Wash and peel the vegetables and add them to the mason jar along with the crushed garlic and fresh dill.
6

3.
7

Pour the brine over the top of the vegetables and fill the remaining gap with more filtered water.
8

Seal the jar.
9

Refrigerate for at least 24 hours.
10

Depending on how you pack the vegetables, youll have around 6 cups of pickles ready to eat.
11

Thats it!
12

Have fun changing the ratios, adjusting spices, etc.
13

Tips: Use a brand new band and lid for your jar each time.
14

Parboil (place in boiling water for about 1 minute) vegetables ahead of time to speed the pickling process, though they wont be as crunchy.
15

Theyll start getting tasty after 24 hours, but I let them go for at least a week before eating them.
16

Add slices of jalapeno for some heat.
17

Add a few teaspoons of curry and turmeric for an Indian flair.
18

The brine from pickled red beets is great for Bloody Marys.