Quick Pickled Vegetables

Step 1

Locate one 32 ounce glass jar (or two pint jars) with a lid. Make sure the jar is clean by pouring a small amount of white vinegar inside, screwing on the lid, and shaking for a few seconds. Let stand for about a minute, then rinse. (There's nothing scientific about this; it's just a simple step I take to improve the cleanliness of the jars.)

Step 2

Fill the jar with the prepared vegetables and any flavorings you're using, such as peppercorns, garlic, mustard seeds, and fresh or dried herbs. Set aside.

Step 3

In a small sauce pan combine the vinegars, water, salt, and sugar, and cook over medium-high heat until boiling. Stir to dissolve the sugar and salt. Pour the brine into the jar so that it covers the vegetables and almost reaches the top of the jar. Let it cool down for a few minutes, then screw on the lid. Once the jar has cooled to room temperature, transfer it to the refrigerator. The quick pickles can be eaten anytime but taste best after at least one day in the refrigerator.