Quick Pickles

Brine Ingredients

• 1 cup 5% white vinegar

• 1 cup warm water

• 2 tablespoons sugar

• 1 tablespoon pickling salt

  Makes 2 cups of brine enough for about four 8 ounce jars. You can multiply ingredients as needed to make larger batches. For two 32 oz jars double the recipe.

Instructions

1. Make the brine: Combine all ingredients a pot and warm over medium heat until sugar and salt dissolve.

2. Choose your vegetables: Great pickling vegetables include cucumbers, carrots, onions, beets, jalapeños and more! Pickle a single type or see combo suggestions below.

3. Pack your veggies into an 8 oz jar up to 3/4th full.

4. Let brine cool to warm before pouring over the veggies.

   Tip- you can warm the glass jars under warm water before pouring the brine in to reduce risk of breaking.

5. Leaving about 1 inch space at the top, pour brine into the jar. Make sure all veggies are fully submerged.

6. Let cool to room temperature.

7. Cover the jar with the lid and refrigerate for at least 24-48 hours. Your pickles are ready to eat!

   They can keep for 2-3 weeks in the fridge.

Combo suggestions

Beets & Onions

• Combo: 2 parts beet, 1 part onion

• Flavor: Sweet, earthy, slightly tangy

• Use on: Tacos, salads, grain bowls, burgers

• Add-ins: 1 small bay leaf, 1/4 tsp black peppercorns, 1-inch piece cinnamon stick, Optional: 1 whole clove

Cucumbers & Onions

• Combo: 3 parts cucumber, 1 part onion

• Flavor: Cool, tangy, cris

• Use on: Summer salads, sandwiches, as a side dish

• 3/4 tsp dill, 1/4 tsp black peppercorns, 2 garlic cloves whole

Carrots & Onions (escabeche Authentic Mexican style)

• Combo: 3 parts carrot, 1 part onion

• Flavor: Sweet, spicy (with jalapeños)

• Use on: Tacos, nachos, sandwiches, grain bowls

• 1 garlic clove, whole or smashed, 1/4 tsp coriander seeds, 2 whole garlic cloves, 3-4 cumin seeds, 2-3 slices fresh jalapeño