Basic Brine:
1 ½ cups water
1 ½ cups mild vinegar such as white vinegar, rice vinegar, apple cider vinegar or blends
2 teaspoons kosher salt
1 teaspoon sugar
1. Bring all ingredients to a boil, stir to dissolve.
2. Add clean, thin sliced or chopped vegetables, plus spices, and herbs to two clean jars. If
vegetables are thicker or spicy such as jalapeno, you can simmer the vegetables for about one
minute in the liquid, cool and add to the jars.
3. Add hot liquid to cover, leaving ¾ inch of room from the top of the jar. Cool to room
temperature, top with a tight-fitting lid and refrigerate. Cool, cover and store in the refrigerator
for about two months.
Lemon Thyme Mixed Vegetable Quick Pickles:
Basic brine (one batch)
3 cloves garlic, sliced
4 sprigs fresh lemon thyme or regular thyme, or rosemary
Fennel fronds or 1 ½ teaspoon of crushed fennel seeds
Strips of zest from one medium lemon
Apx: 3 cups of thin sliced mixed vegetables such as mini peppers, jalapeno, Persian cucumbers,
cauliflower, radishes, and carrots.
1. Make brine, place vegetables and seasonings into a jar and cover completely with hot brine
leaving ¾ inch of room from the top of the jar.
2. Cool, cover and store in the refrigerator for about two months.
Cumin Jalapeno Quick Pickles
4 cloves garlic, thinly sliced
4 green onions, white part only sliced
12 medium jalapeños, thinly sliced into rounds
2 teaspoons of whole cumin seeds, crushed
1. Make brine, place vegetables and seasonings into a jar and cover completely with hot brine,
leaving ¾ inch of room from the top of the jar. If the jalapeno is spicy, you can simmer the slices
in the brine for about one minute, cool and add to the jars.
2. Cool, cover and store in the refrigerator for about two months.
Recipes courtesy of Chef Rachelle, Kitchens to Life
See this recipe prepared in the cooking demonstration “Saving Summer: Cooking Techniques & Tips for Using Garden Fresh Produce,” co-hosted by StopWaste, BayREN, and Kitchens to Life here: https://youtu.be/sqPqzu0yWW8
Additional recipes for Pickled Vegetables.
