Very thinly slice all the veggies. A mandolin would work well. You need them very thin because this is a quick pickle.
Pack a large pickle jar (16 ounces) with the vegetables. When you think you can't put any more in, put a little more in.
Heat all the other ingredients over the stove until the salt, sugar, and spices are dissolved. Bring it to a boil and then take it off the heat.
Pour the brine into the pickle jar while it is still very hot. Put the lid on but not too tight. After 15 minutes tighten the lid and put it in the fridge.
The pickles will be good to eat the next day and are good for up to two weeks.
Posted by Noah Oliphant
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