Easy Quick Pickles
Quick refrigerator pickles made with a simple 1:1:1:1 brine (water, vinegar, sugar, salt) and thinly sliced vegetables.
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OSOH- •1 cup Water
- •1 cup VinegarAbout 5% acidity; any type
- •1 tbsp Sugar
- •1 tbsp Salt
- •Cucumber(optional)Peel strips off and slice thinly on a bias
- •Red onion(optional)Slice against the grain
- •Carrots(optional)Use a peeler to make strips; cut to manageable length
- •Aromatics(optional)Optional spices/aromatics added to jars before brine (not specified)
- 1
Make the brine using the 1-1-1-1 ratio: combine 1 cup water, 1 cup vinegar (about 5% acidity), 1 tbsp sugar, and 1 tbsp salt.
1 min
- 2
Heat the brine until the salt and sugar dissolve, then remove from heat.
2 min
- 3
Prepare firm, watery vegetables. For cucumber: peel off a few strips and slice very thinly on a bias.
3 min
- 4
For red onion: slice against the grain.
1 min
- 5
For carrots: use a peeler to make strips and cut to a manageable length.
2 min
- 6
Optionally add aromatics/spices to the jars.
1 min
- 7
Pack vegetables into jars and pour in brine to fully cover. Make a little extra brine if needed.
2 min
- 8
Refrigerate for at least 4 hours or up to overnight before eating.
4h 0m
- 9
Store pickles in the refrigerator; they keep for at least 3 weeks.
1 min
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