Quick Pickle Master Recipe (Adapt for Any Vegetable) - Seasonal Recipe

Quick Pickle Master Recipe (Adapt for Any Vegetable)

🌍 Seasonal Difficulty: ●●●○○

**Type:** Preservation Method **This brine makes approximately 1 litre / 1 quart of pickles:** **Base brine:**

Ingredients

• 360ml (1½ cups) distilled white vinegar (5% acidity) or apple cider vinegar
• 240ml (1 cup) water
• 1½ tbsp canning/pickling salt (non-iodised)
• 2 tbsp sugar (adjust to taste; can omit)
• 2 cloves garlic, smashed
• 1 tsp whole peppercorns
• ½ tsp red pepper flakes
• 1 tsp whole mustard seeds
• 1 tsp whole coriander seeds
• ½ tsp dill seed or fresh dill heads
• 1 bay leaf
• ½ tsp turmeric (for colour, especially with cauliflower or cucumbers)

Method

1. Washing — Wash and prepare vegetables: slice, dice, cut into spears, or leave small ones whole. Pack tightly into clean glass jars.
2. Adding — Add flavourings to jars.
3. Combining — Combine vinegar, water, salt, and sugar in a small saucepan. Bring to a boil, stirring to dissolve.
4. Pouring — Pour hot brine over vegetables to within 1cm of the top. Tap jar to release bubbles. Vegetables must be fully submerged.
5. Cooling — Cool to room temperature; apply lids. Refrigerate.
6. Step 6 — Quick pickles are ready in 24 hours for thin slices; 48–72 hours for larger cuts. They are NOT shelf-stable — keep refrigerated and use within 4–6 weeks.

Tags: distilled white vinegar or apple cider vinegar, canning/pickling salt, sugar, garlic, whole peppercorns · Source: Brittani's Almanac