Use this recipe as a general ratio for quick-pickling. Add in herbs to infuse additional flavors as you wish.
- 3/4 c. water
- 1/2 c. white distilled vinegar
- 2 tsp. pure cane sugar
- 1 tsp. kosher salt
- 1/8 tsp. peppercorns
- 1/8 tsp. mustard seeds
- about 3/4 c. veggies, chopped or sliced
- Bring water to a boil.
- Meanwhile in a medium-sized bowl, add vinegar (the cheap kind in the clear plastic jug), sugar, salt, peppercorns, and mustard seeds. Stir together. Once water comes to a boil, add it to the mixture. Stir until the salt and sugar have dissolved.
- Submerge chopped vegetables into the pickling solution and allow to sit for at least 30 minutes. Pour into jars and store covered in the fridge for up to 2 weeks or so.
Hearty vegetables are good for pickling like cabbage, carrots, cucumbers, onions, radishes, and jalapeños. Top sandwiches, tacos, a banh mi, enchiladas, frittatas for an added zing. I like to use this mandolin for safe slicing.