Updated: Apr 30
A quick video on quick pickles! While not as nutritious as lacto-fermented pickles, quick pickles use the vinegar (hot water bath) method, and are an easy kitchen project. No canning required!
1 pound vegetables such as carrots, radishes, green beans
2 sprigs fresh herbs such as dill (if available)
2 teaspoons whole spices such as black peppercorn
1 teaspoon dried herbs (optional)
4 cloves garlic (or more), smashed
1 cup vinegar
1 cup water
2 teaspoons salt
Before you begin, check in with your adult about kitchen safety. Wash hands and jars well.
Cut vegetables to fit in jars.
Place spices in jars.
Place herbs in jars.
Heat vinegar, water, garlic, and salt in a small pot. Bring to boil and turn off heat. Allow to cool slightly.
Meanwhile, pack veggies into jars.
Carefully pour vinegar solution into jars. Leave 1 inch from the top of the jar.
Allow to cool to room temperature.
Seal tightly with lids and refrigerate for 1-2 days.
Note: Quick pickles are not canned (shelf stable). Store in fridge. Consume within 1-2 months.
For more info on adjusting your recipes to the ingredients/jars that you have on hand, check out our bonus video featuring Mr Paz: https://youtu.be/_7J9ejTOXss
For more quick pickle info and ideas visit: https://www.thekitchn.com/how-to-quick-pickle-any-vegetable-233882
For more info on fermented vs vinegar pickles visit: https://www.wildabundance.net/wp-content/uploads/2018/08/two-pickles-768x1920.png