Quick pickling To try
- 1 pound - Fresh vegetables
- 2 sprigs - Fresh herbs
- 1-2 teaspoons - Whole spices
- 1 teaspoon - Dried herbs / ground spices
- 2 cloves - Garclic
- 1 cup - Vinegar
- 1 cup - Water
- 1 tablespoon - Kosher salt
Wash and dry 2 pint-sized containers. Add the herbs, spices, garlic. Wash & cut vegetables and pack the containers tightly until 1/2 inch from the top.
Combine the vinegar, water, salt and sugar over high heat. Bring to a boil stirring. Cool a bit and pour to fill the containers, still leaving 1/2 inch of air. Remove any air bubbles.
Seal the jars, let cool and refrigerate. Wait at least 48h before opening them. You can store them in the refrigerator for about 2 months.