Homemade Quick Pickles
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5.0
3 reviews
Excellent
Homemade Quick Pickles
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These quick pickles are ready in just a few hours instead of the several weeks needed for traditional ones. They are crisp and flavorful!
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Ingredients
Vegetables:
- ¾ cup cauliflower florets use small florets
- ¾ cup green beans trimmed and cut in half
- ¾ cup mini peppers I leave them whole
For the brine:
- 1 ¼ cup water
- ¾ cup white wine vinegar
- 1 tablespoon Diamond Crystal kosher salt or ½ tablespoon of any other salt
- 1 tablespoon granulated sweetener
- 2 garlic cloves peeled
- 1 tablespoon whole peppercorns
- 1 tablespoon whole coriander
- 1 bay leaf
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Instructions
- Place the cauliflower, green beans, and mini peppers in a 20-ounce glass jar or a lidded glass storage container. Make sure the container is made from thick glass that can withstand near-boiling water. Pack the vegetables in tightly, leaving ½-inch of space at the top.
- Prepare the brine: In a small saucepan, combine the water, vinegar, salt, sweetener, garlic, peppercorns, coriander, and bay leaf. Stir to dissolve the salt and sweetener. Bring the mixture to a boil over high heat.
- Allow the brine to cool slightly, and then pour it over the vegetables. It helps to pour the brine into a spouted measuring cup first. The brine should cover the vegetables completely. If it doesn't, you'll need to make more.
- Close the jar tightly, cool it to room temperature for about 30 minutes, and then refrigerate the pickles for 6 hours or overnight.
- Serve with any meat or poultry dish. They are especially good with burgers!
Notes
- In the nutritional info, I assumed that the vegetables absorb ½ of the vinegar and the salt. This is just a rough estimate, though.
- This recipe is just a rough guideline. It's fun to change things up! For example, you can change up the vinegar you use. I like to use champagne vinegar. White wine vinegar is also good. However, I don't recommend using distilled white vinegar. It's too acidic.
- You can make these pickles spicy by adding a couple of hot chili peppers to the pickling jar. Just make sure no one actually tries to eat them!
- You can keep these pickles in the fridge, in an airtight glass jar or container, for about a week. Being homemade, they don't contain preservatives, so they won't last as long as store-bought pickles.
Nutrition Information
Show Details
Calories
10kcal
(1%)
Carbohydrates
2g
(1%)
Protein
0.5g
(1%)
Fat
0.2g
(0%)
Sodium
214mg
(9%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 10 kcal
% Daily Value*
| Calories | 10kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 0.5g | 1% |
| Fat | 0.2g | 0% |
| Sodium | 214mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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