Turn excess vegetables into flavorful pickles that keep in the fridge for months.

I hate to waste food, so instead of letting the excess go bad, I pickle it.

Pickling extends the life of fresh produce, allowing you to enjoy it for months to come.

Jars of Quick Pickles (One of Green Beans, One of Tomatoes, and Another of Cucumbers)

Simply Recipes / Alison Bickel

It infuses it with tons of flavor, turning it into something familiar but new.

And nothing could be easier than quick pickling.

Theres no canning equipment involved, no worrying that the jars are properly sealed.

Jars of Quick Pickles (One with Cucumbers and Another with Carrots)

Simply Recipes / Alison Bickel

You just need some vegetables, vinegar, salt, sugar, and jars.

What Is Quick Pickling?

Quick pickles are made by adding hot brine to fresh veggies and letting them sit in the fridge.

Jars of Quick Pickles (One with Cucumbers, Another with Carrots, Another with Red Onions, Another with Cherry Tomatoes, and the Last with Green Beans)

Simply Recipes / Alison Bickel

For true pickle flavor, wait a week.

What Vegetables are Best for Quick Pickling?

Its almost easier to list veggies thatarentgood for quick pickling (potatoes come to mind).

Jars of Cucumber Slices and Carrot Slices for Quick Pickles Recipe

Simply Recipes / Alison Bickel

I also prefer a mix of white vinegar and apple cider vinegar for a clean but flavorful brine.

you could use all white vinegar or all apple cider vinegar if you like.

it’s possible for you to flavor the brine in a number of ways.

Pot of Pickling Spices and Vinegars

Simply Recipes / Alison Bickel

Pickling salt, sea salt, and kosher salt are all good options.

This recipes is not intended for water bath canning.

you’re able to 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 vegetables tightly into 2 clean pint jars leaving about 1 inch of headspace.

Heat over medium heat, stirring occasionally, until the salt and sugar have dissolved.

Let come to a boil and turn off the heat.

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.

Let the jars cool on the counter until room temperature, about 1 hour.

Once cool, store in the fridge.

Quick pickles will keep for about 3 months in a sealed jar in the fridge.

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