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Basic Brine for Quick Pickles

Fresh vinegar-pickled vegetables
Prep Time 29 mins
Cook Time 1 min
Cooling/Pickling Time 45 mins
Total Time 1 hr 15 mins
Course Appetizer, Salad, Snack


  • Assorted fresh vegetables e.g., asparagus, beets, carrots, cauliflower, cucumbers, fennel, onions, radishes, shallots, turnips
  • 1 1/2 cups vinegar white wine, rice vinegar, distilled
  • 1 1/2 cups water
  • 1-2 tsp Kosher salt
  • 2 1/2 tbsp sugar
  • 1/2 bay leaf
  • 4 sprigs thyme
  • 2-3 whole cloves
  • 1-2 cloves garlic sliced in half
  • 1 pinch crushed red pepper flakes


  • Combine ingredients in a saucepan and bring to a boil until salt and sugar are dissolved.
  • Wash, peel, trim, and/or cut vegetables into crudités.
  • Blanch vegetables in the brine for 30-60 seconds.
  • Remove and allow vegetables and brine to cool to room temperature.
  • Pack vegetables in glass containers, cover with brine, and refrigerate to keep for a week to 10 days.
Keyword brine, crispy, crudites, crunchy, fermentation, fresh pickles, quick pickles, refrigerator pickles, vinegar