How To Make a Quick Pickle
Basic quick pickling instructions and info so you can pickle up a storm this summer!
Servings: 1 quart
Ingredients
- vegetables of your choice such as carrots or green beans, trimmed and cut to fill a quart sized wide mouth mason jar
- 2 cups white vinegar, or other mild vinegar
- 1 cup water
- 3 Tbsp pickling spice
- 1 tsp kosher salt
Instructions
- Fit the vegetables into a clean (preferably sterile) quart sized mason jar as snugly as possible, leaving at least 1/2 inch at the top. I like to use wide mouthed jars for easy removal.
- Heat the vinegar, water, salt, and spices to a boil in a saucepan, then pour into the jar to completely immerse the vegetables. Add the spices into the jar along with the liquid.
- Let sit until cooled to room temperature, then cap and refrigerate.
- Your pickles will be ready to eat in an hour, and will just keep getting better in the fridge for up to a month.
- This makes 1 quart.
Notes
See post for tips and notes about quick pickling.
Nutrition
Calories: 75 kcal
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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