Garten Pickles Recipe

Trim and slice

Trim ends of cucumbers and slice larger ones into spears so they fit upright in the jar. Trim green beans to fit jar height. Peel carrots to remove any blemishes; leave whole if small. Halve or quarter radishes so pieces are roughly uniform. Peel shallots or pearl onions and set aside.

Pack a clean 1-quart jar tightly but without crushing: place 2 dill sprigs against the inside of the jar, add a layer of cucumbers and some carrots, then a few green beans, radishes and shallots. Continue layering until the jar is about 3/4 full, reserving some space at the top for brine (about 1/2 inch headspace).

Combine and dissolve

In a small saucepan combine 2 cups white vinegar, 2 cups water, 2 tablespoons granulated sugar and 1 tablespoon kosher salt. Stir to combine, then heat over medium until the sugar and salt are fully dissolved and the brine is just starting to steam (do not boil vigorously). Remove from heat.

Add the smashed garlic cloves to the warm brine to soften their flavor for 2 minutes, then remove with a slotted spoon and reserve them for the jar (or leave them in the brine if you prefer stronger garlic flavor).

Divide the aromatics between the jars (if using two): place 1/2 tsp black peppercorns, 1/2 tsp mustard seeds, 1/2 tsp coriander seeds, 1/2 tsp red pepper flakes, 1 bay leaf and 2 smashed garlic cloves into the bottom of the jar under the vegetables and tuck the remaining dill sprigs among the vegetables.

Carefully pour the hot brine over the packed vegetables, ensuring the vegetables are fully submerged and leaving about 1/4–1/2 inch headspace. Use a spoon or a chopstick to release any trapped air bubbles by sliding it down the side and moving it gently around the jar.

Wipe the jar rim clean with a damp cloth and seal with a lid and ring until fingertip-tight.

Let the jar cool to room temperature on the counter (about 1 hour), then refrigerate. For best flavor, refrigerate at least 24 hours before eating. Picks will be nicely flavored at 48 hours and reach peak flavor after 3–5 days. Store in refrigerator up to 4 weeks.

If you prefer shelf-stable canned pickles, process sealed jars in a boiling water bath for 10 minutes (adjust for altitude) after filling with hot brine and use proper canning lids; follow USDA canning guidelines. (This recipe as written is a refrigerator quick-pickle.)

Serve chilled as a snack, on a charcuterie board, or as an accompaniment to sandwiches and grilled meats. Use tongs or fork to remove pickles from the jar.