These pickled vegetables are perfectly tangy, sweet, and spicy! Fresh veggies of your choice are combined with jalapeño slices, garlic, dill, and homemade pickling brine.
Prep the vegetables by cleaning and cutting them up, or leave them whole. Add to a jar along with garlic, mustard seeds and dill sprigs.
In a bowl, combine ½ cup of your chosen vinegar (use ¼ cup for white vinegar) with 1 cup hot water, 1 tablespoon sugar, and 2 tablespoons kosher salt. Stir the sugar and salt until dissolved, stirring occasionally. Taste for salt and sugar and adjust to your liking.
Carefully pour the brine over the prepared vegetables in the jars, making sure they are completely submerged. If necessary, add a bit more vinegar or water to cover them.
If pickling cucumbers, green beans or asparagus, let the brine cool so they maintain their color and crunch.
Seal well. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it pickles the vegetables. Best flavor is achieved after 24 hours. Refrigerate after brine cools completely. Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not meant to be freezer friendly.
Notes
As a general rule of thumb, the following ratio can be used to make the quick pickling brine: For ¼ - ½ cup of vinegar (¼ cup if using white vinegar) add 1 cup water + 2 tablespoons kosher salt + 1 tablespoon sugar.What are the BEST vegetables to pickle?