This quick pickle recipe will teach you how to pickle any vegetable.
Prep Time: 15 mins Cook TIME: 5 Mins
– Vegetables of your choice – 2 cup White vinegar – 2 cups Water – 4 cloves Garlic – 2 tablespoon Sugar – 4 teaspoons Kosher salt – 1 tablespoon Mustard seed – 1 tablespoon Coriander seeds – 1 tablespoon Black peppercorns – 1/4 teaspoon Red pepper flakes
Cut vegetables. Divide the sliced vegetables evenly between 2 wide mouth pint mason jars.
Bring to a boil. Add vinegars, water, garlic, sugar, salt, mustard seeds, coriander, peppercorns, and red pepper flakes to a small pot and bring to a boil over medium high heat.
Remove from boiling water. Once the mixture reaches a boil remove it from the heat and let it cool for 5 minutes before pouring over the vegetables into each jar. Make sure you get an even distribution of spices in each jar.
Cool and let sit. Let the mixture cool completely before screwing the lid on and placing the jars in the refrigerator. Let sit for 24-48 hours before eating.