Pickles have always been a part of my life. Growing up, I learned all the staples. Bread and butter pickles, dill pickles, and pickled peppers and beets were always canned during the summer. I grew a love for the smell of brine and all the different flavors. I love to experiment with pickle brines by changing up the spices.
Thankfully the food world has embraced the pickling trend, and everyone seems to be doing “quick pickles,” ones that can be made, set in a refrigerator, and eaten soon after. You can adapt this recipe to include whatever vegetables you love. Choosing denser root ones will help them stay crisp in the brine. Try it out, experiment and hopefully you will also develop a deep love for everything pickled!
Watch how to make these pickled vegetables:
For the brine
- 1 cup apple cider vinegar
- ¾ cup water
- 2 tbsp pickling spices
- ¼ tsp turmeric
- 3-5 cloves garlic, peeled and smashed
- 2 Serrano chiles, sliced (include seeds for extra heat)
- 1 tsp salt
- ¼ cup sugar
- fresh herbs (tarragon, rosemary, or thyme)
For the vegetables
- assortment of vegetables: baby carrots, sliced cucumbers, radishes, cauliflower, broccoli, etc.
- In a saucepan, combine all the ingredients for the brine. Bring to a boil and let simmer for 3-5 minutes until the sugar is completely dissolved.
- While the brine is on the stove, prepare your vegetables of choice, stuffing them into a washed and sanitized quart jar. If your vegetables are large, you can slice or cut them into chunks so they fit into a jar easier.
- Pour the simmering brine into the jar, directly over the vegetables. Let cool slightly, cover with a lid, and place in the refrigerator. The vegetables can be eaten as soon as four hours after preparing, but are best after a few days so the brine can fully flavor the vegetables!