Step 1

Mix all the spices together and store in an air-tight jar. Your mix will stay fresh for at least one year. (You will only need to use 2 tbsps of this pickling spice mix for this recipe.)

Step 2

Fill your jar(s) with vegetables and pack tightly, leaving a 1/2 inch headspace from the rim of the jar(s). Set aside.

Step 3

In a medium saucepan, mix water, vinegar, salt, and pickling spice together. This is your brine. Bring your brine to a boil and then turn the heat down to medium and simmer for 10 minutes.

Step 4

After the 10 minute simmer, begin to carefully ladle the brine into the jar(s). Be sure to cover the vegetables completely, leaving a 1/2 inch headspace from the rim of the jar.

Step 5

Some of the pickling spice mix may accumulate on top of the vegetables as you ladle in the brine. As the hot brine begins to soften the vegetables, the pickling spices will slowly work their way throughout the jar(s).

Step 6

Allow the vegetables in the brine to cool slightly and then put the lid(s) on the jar(s) and refrigerate. Your quick pickled vegetables should be ready to eat within one hour.