Homemade Quick Pickles
Quick pickles are ready in a few hours - rather than a few weeks. They are crisp and flavorful, a wonderful addition to any entree.
Servings 8 servings
Calories 10kcal
Ingredients
Vegetables:
- ¾ cup cauliflower florets (use small florets)
- ¾ cup green beans trimmed and cut in half
- ¾ cup mini peppers I leave them whole; you can cut them in half
For the brine:
- 1 ¼ cup water
- ¾ cup white wine vinegar
- 1 tablespoon Diamond Crystal kosher salt
- 1 tablespoon granulated sweetener
- 2 garlic cloves peeled
- 1 tablespoon whole peppercorns
- 1 tablespoon whole coriander
- 1 bay leaf
Instructions
- Place the vegetables in a 20-ounce glass jar or in a lidded glass storage container. Make sure it's made from a thick glass that can withstand near-boiling water. Pack the vegetables in tightly, leaving ½-inch of space at the top.
- Prepare the brine: Combine the remaining ingredients in a small saucepan. Stir to dissolve the salt and the sweetener. Bring the mixture to a boil over high heat.
- Allow the brine to slightly cool, then pour it over the vegetables. It helps to pour the brine from the saucepan into a measuring cup, then use the spout to pour it into the jar. The brine should cover the vegetables completely. If it doesn't, you'll need to make more.
- Close the jar tightly, cool to room temperature (about 30 minutes), then refrigerate the pickles for 6 hours or overnight.
Video
Notes
In the nutritional info, I assumed that the vegetables absorb ½ of the vinegar and the salt. This is just a rough estimate, though.
Nutrition
Calories: 10kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 0.2g | Sodium: 214mg | Fiber: 1g | Sugar: 1g