Quick Pickled Veggies

As much as I love lacto-fermenting and canning, it does take time. Here’s a quick and flavorful pickle recipe to have on standby when there’s no time for the other options.

Please prepare...

• Kirby cucumbers, quartered lengthwise
• 6 young spring carrots, trimmed, peeled, and cut in half lengthwise
• 1 handful large green onion or scallion pieces, or green beansA few cauliflower florets
• Several sprigs fresh dill
• 1⁄2 teaspoon celery seeds
• 1⁄2 teaspoon coriander seeds
• 1⁄2 teaspoon mustard seeds
• 1⁄4 teaspoon black peppercorns
• 1 bay leaf
• Pinch of red pepper flakes (optional)
• 15 garlic cloves, peeled
• 2 cups filtered water
• 1 cup white vinegar
• 1 tablespoon sea salt

1. To a 1-quart jar with a tight-fitting lid, add your desired veggies, herbs and spices, and garlic, making sure to leave about 1 inch headspace at the top.

2. In a medium saucepan, bring the water, vinegar, and salt to a simmer over medium-high heat. Stir until the salt dissolves, and then remove from the heat.

3. Pour the hot brine over the vegetables to cover them completely, and then let cool. Cover and refrigerate.

4. The pickles will taste good in just a few hours, and even better after a couple of days. They’ll keep for about 3 months.