Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brine & Preservatives
Pickling Spice / Aromatics
Market Vegetables (about 3 pint jars)
For Finishing (optional)
Method
Prepare Jars & Vegetables
Sterilize jars (optional for longer storage)
Wash three pint jars and lids in hot, soapy water. Rinse well. Place jars in a large pot, cover with water, bring to a simmer for 10 minutes, then remove with tongs and set on a clean towel. Keep lids in hot (not boiling) water until ready to use.
Pack vegetables tightly but without crushing into the warm sterilized jars. Distribute garlic, dill sprigs, and bay leaves among jars so each jar has aromatics. Add a portion of peppercorns, mustard seeds, coriander seeds, and red pepper flakes to each jar (about 1 tsp total spices per jar).
Make Brine
Combine water, white vinegar, granulated sugar, and kosher salt in a medium saucepan. Stir to dissolve sugar and salt.
Bring the mixture to a simmer over medium heat, then lower the heat and simmer 2–3 minutes until everything is dissolved and the brine is hot. Do not boil for long—brief simmer is sufficient.
Assemble & Seal
Carefully ladle the hot brine into the prepared jars, pouring over the packed vegetables and aromatics. Leave about 1/2 inch headspace at the top of each jar.
Use a non-metallic utensil (like a chopstick or spatula) to remove air bubbles by sliding it around the inside edges of the jar. Wipe the rims with a clean damp cloth to remove any brine or vegetable bits.
Place lids and rings on jars and tighten to fingertip-tight (do not over-tighten). If you sterilized jars, transfer them to a rack and process in a boiling water bath for 10 minutes for shelf-stable storage. Alternatively, for quick refrigerator pickles, allow jars to cool at room temperature for 30 minutes, then refrigerate.
Rest & Serve
For best flavor, chill refrigerated pickles at least 24 hours before eating; flavor improves 2–3 days after pickling. If water-bath processed, allow jars to rest for 1–2 weeks for peak flavor before opening.
Store refrigerated pickles up to 4–6 weeks. Properly canned jars (processed) stored in a cool, dark place will last several months; once opened, refrigerate and consume within 1–2 months.
Optional: When serving, garnish with chopped parsley or extra dill.