Ultimate Quick-Pickling Recipe

Ultimate Quick-Pickling Recipe

This pickling brine is not for the faint of heart. Not just for cucumbers, enjoy this tangy, spicy, and sweet concoction with everything from summer squash and beets, to radishes and cauliflower.

When you don’t know what to do with the produce spilling from your garden, and you don’t want it to go to waste, have a pickling party! Whip up a batch of flavorful brine and pack some jars with anything that takes your fancy. 

What you’ll need:


  • Cutting board and knife
  • Mason jars and lids
  • Medium saucepot with lid
  • Large bowl or measuring cup with a pour spout
  • Whisk

For brine:

  • 3 cup  water
  • 2 cup white vinegar
  • 2 cup apple cider vinegar
  • ½ cup sugar
  • 4 tbsp pickling salt
  • 1 tbsp peppercorns
  • 1 tbsp mustard seed
  • 1 tbsp red pepper flakes
  • ½ tbsp whole cloves
  • 1 tsp turmeric
  • 1 tsp allspice
  • 1 tsp celery seed
  • 1 tsp caraway
  • 1 tsp dill seed
  • 2 crushed cinnamon sticks
  • 3 bay leaves

For pickling:

  • Fresh dill fronds, oregano, bronze fennel fronds, thyme, zaatar, garlic cloves, fresh ginger (peeled and sliced)
  • Cucumbers, sliced into rounds or spears
  • Carrots, sliced into spears
  • Hot or sweet peppers, sliced into rounds
  • Zucchini, sliced into spears
  • Summer squash, sliced into spears
  • Fennel bulb, sliced
  • Radishes, sliced into wedged
  • Onions, sliced
  • Scallions, trimmed
  • Beets, roasted and sliced into thick rounds
  • Beans, lightly steamed and trimmed
  • Peapods 
  • Cauliflower, trimmed and sliced into florets

1. Whisk together all of the brine ingredients in a medium saucepot and heat to a simmer for 10 minutes. 

2. Stuff jars with pickling veggies, fresh herbs, garlic, and ginger (to your taste), leaving room in each jar for the brine.

3. Remove the bay leaves from the brine and pour it into a large bowl or measuring cup with a pour spout. Scrape down the sides to get all the spices and seeds.  

4. Fill each jar with the brine, spices, and seeds to the top and set aside to cool for at least 10 minutes.

5. Seal the jars with lids and refrigerate for at least 24 hours before snacking!

6. Enjoy for up to three weeks. 

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