Quick Pickles Recipe

From VEGETABLES: The Ultimate Cookbook by Laura Sorkin

Cider Hill Press

Yield: 2 pints/active time: 15 minutes/Total Time: 12 hours to 2 days

This is a go-to recipe for pickles. It will produce classic cucumber pickles but also works well for carrots, green beans, or cauliflower.

Ingredients:

1 lb fresh vegetables (cucumbers, carrots, green beans, summer squash, or cherry tomatoes)

2 sprigs fresh herbs, such as thyme, dill, or rosemary (optional)

1-2 teaspoons whole spices such as black peppercorns, coriander, or mustard seeds (optional)

2 garlic cloves, smashed or sliced

1 cup preferred vinegar

1 cup water

1 tablespoon kosher salt or 2 teaspoons pickling salt

1 tablespoon sugar

1. Wash two wide-mouth pint jars, lids, and bands in warm, soapy water and rinse well. Set aside to dry or dry by hand.

2. Wash and dry the cucumbers. Slice them into 1/4 inch rounds.

3. Divide whatever fresh herbs, spices, dried herbs, and/or garlic you are using between the jars.

4. Pack the cucumbers into the jars, making sure there is 1/2 inch of space remaining at the top. Pack them in as tightly as you can without damaging the cucumbers.

5. Combine the vinegar, water, and salt in a small saucepan and cook over high heat. If using, add the sugar. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the cucumbers, filling each jar within 1/2 inch of the top. You might not use all the brine.

6. Gently tap the jars against the counter a few times to remove all the air bubbles. Top with more pickling brine if necessary.

7. Place the lids on the jars and screw on the bands until tight.

8. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age, so try to wait at least 2 days before serving.