Go Back
Print
Basic Brine for Quick Pickles
Fresh vinegar-pickled vegetables
Print Recipe
Prep Time
29
mins
Cook Time
1
min
Cooling/Pickling Time
45
mins
Total Time
1
hr
15
mins
Course
Appetizer, Salad, Snack
Ingredients
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
Instructions
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