How To Make Quick Pickles

Prepare the vegetables: Wash the vegetables. You can use all one variety or a mix of a few.  Slice carrots, cucumbers, radishes, and zucchini or squash into rounds or spears. Core and seed bell peppers, then slice into strips. Slice smaller peppers into rounds.  Snap the ends off of green beans. Peel and cut fennel and onions into thin slices; simply peel garlic. Trim cauliflower into small florets. Cut grape or cherry tomatoes in half or leave whole.

Pack the jars: Pack the vegetables tightly into 2 clean pint jars leaving about 1 inch of headspace.

Make the brine: Combine the water, vinegars, sugar, salt, spices, and dill (if using) in a medium saucepan. Heat over medium heat, stirring occasionally, until the salt and sugar have dissolved. Let come to a boil and turn off the heat.

Pickle the vegetables: Pour the hot brine over the vegetables, submerging all of the vegetables and leaving a 1/2-inch of headspace. Wipe the rims and screw on new, clean lids.

Cool and store: Let the jars cool on the counter until room temperature, about 1 hour. Once cool, store in the fridge. The quick pickles can be enjoyed right away, although they’ll taste much better after 24 hours and even better after a week.  Quick pickles will keep for about 3 months in a sealed jar in the fridge. Did you love the recipe? Leave us stars below!