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Ingredients
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Pickle Base & Brine (make once, use for all pickles)
Pickling Spice (for base brine)
Pickle Selections (yields enough for 4–8 selections; adjust jars to make 4 or 8 types)
Tools & Jars
Method
Brine & Spice Preparation
- 1
Make pickling spice
Combine mustard seeds, coriander seeds, black peppercorns, allspice berries, bay leaves, and red pepper flakes in a small bowl and stir to combine. Reserve 3 tablespoons for the brine and store any extra in an airtight jar for future use.
- 2
Prepare brine
In a small saucepan combine 6 cups water, 4 cups white vinegar, 1 cup kosher salt, 1/2 cup granulated sugar, 3 tablespoons prepared pickling spice, and 6 lightly crushed garlic cloves. Bring to a simmer over medium heat, stirring until the salt and sugar dissolve. Once dissolved, remove from heat and let the brine cool for 10 minutes while you pack jars.
Jar Packing (separate directions for each vegetable to ensure all ingredients are used)
- 3
Prepare jars and aromatics
Set out clean jars and place 1/4 teaspoon whole black peppercorns into each 8–12 oz jar. Add 1 sprig dill to 4 jars reserved for cucumber, cauliflower, carrots, and green beans. Add 1 sprig thyme to jars for peppers, radishes, onions, and jalapeños. Distribute remaining garlic cloves among jars you prefer garlicky (optional).
- 4
Cucumber spears (classic pickles)
Pack cucumber spears tightly into 1–2 jars, leaving about 1/2 inch headspace. Add 1 extra dill sprig and a pinch of pickling spice to each jar. Pour hot (still warm) brine into the jars, covering cucumbers and leaving 1/2 inch headspace. Wipe rims, seal lids, and allow to cool to room temperature. These can be eaten after 24 hours but are best after 48 hours.
- 5
Mini sweet peppers
Pack halved sweet peppers into 1–2 jars, tucking thyme sprigs between pieces and adding a few peppercorns. Pour warm brine to cover, leaving 1/2 inch headspace. Seal and cool. Mildly sweet and slightly tangy after 24–48 hours.
- 6
- 7
Cauliflower florets
Tightly pack small cauliflower florets into a jar with a dill sprig and a few peppercorns. Add a pinch of pickling spice. Pour warm brine to cover, leaving 1/2 inch headspace. Seal and cool. Best after 48 hours.
- 8
- 9
Green beans
Arrange trimmed green beans vertically in a jar, add a dill sprig and peppercorns, plus a pinch of pickling spice. Pour brine to cover, seal leaving 1/2 inch headspace, and cool. Best after 48–72 hours.
- 10
Radishes
Pack halved or quartered radishes into a jar with thyme sprig and a few peppercorns. Add a pinch of pickling spice if desired. Pour brine to cover, leaving 1/2 inch headspace. Seal and cool. Radishes mellow in 24–48 hours.
- 11
Jalapeños (spicy option)
Place sliced jalapeños into a jar with thyme and a few peppercorns. Pour brine to cover, allow to cool, seal. Handle jalapeños with gloves if preferred. Spicy pickles are ready in 24–48 hours and will intensify over time.
Finishing & Storage
- 12
After jars cool to room temperature, refrigerate. Quick pickles made this way are refrigerator pickles (not shelf-stable). Label jars with the date. For best flavor, consume within 4–6 weeks; vegetables will remain crispest in the first 2–3 weeks.
- 13
If you prefer extra-fast pickles, press vegetables down when packing to remove air pockets so the brine contacts everything quickly. If you prefer milder pickles, dilute the brine with 1/4 to 1/2 cup water per jar before pouring.
