Quick Pickles

Quick and easy pickles. Mix it up and try hot pepper flakes or dill.

Ingredients

2 One Qt. Mason Jars with lids
Enough vegetables to pack tightly into jars (cukes, zukes, carrots, beans, etc)
1 Tbsp Brown Mustard Seeds
1 tsp Black peppercorns
1 1/4 cup cider vinegar
1 cup water
1/4 cup sugar
2 Tbsp Kosher salt
2 bay leaves

Directions

Cut and pack vegetables tightly into mason jars leaving about 1/2 inch to top.

Put mustard seeds and peppercorns in a small saucepan. On stove top, toast till fragrant - about 2 min. Add remaining ingredients and bring to a boil (salt and sugar should be dissolved). Remove bay leaves from brine and place one into each jar. Evenly distribute brine solution to cover vegetables by at least 1/4 inch.

Let cool uncovered for 1 hour.

Cover and refrigerate.

Can eat after a day but much better after a week! Will keep in fridge for 6 plus months without canning

More Info

Servings / Yield: 2 Quarts
Prep Time: 15 min   /   Total Time: 1 1/4 hour
Category: Canning & Preservation
Keywords: Unspecified