This brine is a fantastic recipe to use as a base to make quick pickles using any garden veggie! I use it weekly for my cucumber and beans. Who doesn’t love fresh pickles on their plate to accompany your burger or sandwich?? I love a refrigerator pickle because you keep the snappy crunch of your garden veggies.
This recipe for quick pickles is just that — quick! And super easy to customize based on your taste preferences. Feel free to change it up with your own unique garden to table twists and let me know how you like it.
- 1 ¼ cups distilled white vinegar
- 3 tablespoons kosher salt
- 1 ½ tablespoons organic sugar
- 2 cups cold water
- 2 pounds cucumbers sliced or beans
- 2 TB coriander seeds
- 6 large garlic cloves, peeled & smashed
- 1.5 TB mustard seeds
- ¼ teaspoon peppercorns
- 16 dill sprigs
Combine the vinegar, salt and sugar in a small non-reactive saucepan over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
Stuff the cucumbers/beans/veggies into two clean 1-quart jars.
Divide evenly and add the coriander seeds, garlic cloves, mustard seeds, peppercorns, dill sprigs, and chilled brine into jars,
Cover and refrigerate about 24 hours, then serve your quick pickles.
A few tips on quick pickles:
*I prefer 48 hours for optimal taste.
*Can keep for several weeks in the fridge.
*You can always make the brine ahead of time and refrigerate until ready.
*I double the brine and make about 4 quarts of quick pickles at a time.
Check out my annual garden to table party recap to see the grazing table featuring this very pickle recipe (I made classic cucumber pickles & pickled beans!).