How To Quick Pickle Any Vegetable
How To Quick Pickle Any Vegetable
Makes 2 ½ litre jars


  • ½ kilo of fresh vegetables, such as cucumbers, carrots, green beans, summer squash, cherry tomatoes
  • 2 sprigs fresh herbs, such as thyme, dill, or rosemary (optional)
  • 1 to 2 tsp whole spices, such black peppercorns, coriander, or mustard seeds (optional)
  • 1 tsp dried herbs or ground spices (optional)
  • 2 cloves garlic, smashed or sliced (optional)
  • 1 cup vinegar, such as white, apple cider, or rice
  • 1 cup water
  • 1 tbsp kosher salt or 2 tsp pickling salt
  • 1 tbsp granulated sugar (optional)
  • 2 wide-mouth pint jars with lids
  1. Method

  1. Prep the jars: Wash 2 wide-mouth ½ litre jars, lids, and rings in warm soapy water and rinse well. Let dry.
  2. Wash and dry the vegetables and cut into desired shapes and sizes.
  3. Divide the herbs, spices, or garlic you are using into the jars.
  4. Pack the vegetables into the jars; make sure there is a ½ inch of space from the rim of the jar to the tops of the vegetables.
  5. Combine the vinegar, water, salt, and sugar (if using) in a small pot over high heat. Bring to a boil and stir to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within ½ inch of the top. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
  6. Place the lids over the jars and screw on the rings until tight.
  7. Let the jars cool to room temperature and store them in the refrigerator. They will improve with flavour the longer you leave them. Try to wait at least 48 hours… they’ll last up to 2 months in the refrigerator.

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