Quick pickling is easy, a great way to extend the life of your produce, and delicious on or with so many things, not to mention just straight out of the jar and onto your charcuterie board. Try it with your tomatoes, carrots, cabbage, onions, beets, squashes, even your eggs! You name it, you can pickle it. No canning required.
How To Quick Pickle
- water (filtered)
- vinegar (any vinegar that's not aged)
- salt (coarse salt is best)
- vegetables (sliced to your liking)
- herbs (optional)
- Mix equal parts water and vinegar (apple cider vinegar or white vinegar is great, steer clear of aged vinegars for this particular refrigerator pickle), add your favorite herbs and spices. We add about a tablespoon of coarse salt for every 2 cups of brine (your water + vinegar + seasoning mix).
- Bring the brine to a boil while you chop your veg into desired chunks, get your fridge jars clean and dry and ready.
- Put veg in jar, pour your brine over it, leave about 2 fingers’ worth of space at the top, seal the jar, and tap the top (make sure any air bubbles are gone, top with more brine if needed). Store in the fridge. Easy peazy.