Quick Pickle Recipe

If you saw us at Pickle Palooza and liked what you tried, here’s how you can make your own quick pickled veggies:

Ingredients

• 1 pound vegetables, sliced into pieces according to the size of your jars
• 2 garlic cloves, halved
• 1 cup distilled white vinegar
• 1 cup water
• 1 tablespoons cane sugar
• 2 tablespoon sea salt
• 1-3 sprigs of fresh dill or 1 Tablespoon of dried dill (optional)
• 1 teaspoon black peppercorns or chili flakes (optional)

Instructions

1. Divide the vegetables between 2 (16-ounce) jars or 3 (10-ounce) jars. Divide the garlic, pepper, and dill among the jars.
2. Place the vinegar, water, sugar, and salt in the saucepan and heat over medium heat. Stir until the sugar and salt dissolve, about 1 minute. You may taste your brine to your liking. Salt and sugar can be adjusted to your liking. Once boiling, pour liquid over the vegetables.
3. Set aside to cool to room temperature, then cover and store in the fridge. Vegetables can be eaten once cool, the best taste will be after 2-3 days and will keep for up to 2-4 weeks with proper storage.