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If you can boil water, you can make pickles!

Vinegar, garlic, pickling spice, dill, and Windsor® Coarse Pickling Salt provide the classic dill pickle flavours.

  1. Makes 2 x 1L jars
  2. 20 minutes

Ingredients

For the Quick Pickle

  • 2  1L Jars with sealable lids
  • 3.5 lbs mixed vegetables* (approximately)
  • 1.25 cups white vinegar
  • 3.5 cups water
  • 3 tbsp Windsor® Coarse Pickling Salt
  • 1 tbsp mustard seed
  • 1 tbsp coriander seeds
  • 1 tbsp peppercorns (mixed)
  • 4  bay leaves
  • 6 sprigs fresh thyme
  • 2 cloves garlic (thinly sliced)
  • hot peppers (optional)

For the Quick Pickle

  • 2  1L Jars with sealable lids
  • 3.5 lbs mixed vegetables* (approximately)
  • 1.25 cups white vinegar
  • 3.5 cups water
  • 3 tbsp Windsor® Coarse Pickling Salt
  • 1 tbsp mustard seed
  • 1 tbsp coriander seeds
  • 1 tbsp peppercorns (mixed)
  • 4  bay leaves
  • 6 sprigs fresh thyme
  • 2 cloves garlic (thinly sliced)
  • hot peppers (optional)

Products in this recipe

Recipe Preparation

Quick Pickle Steps

  1. Bring the water, vinegar and salt to a rolling boil and stir to dissolve the salt. Set aside to cool 10-15 minutes.
  2. Mix the spices together and divide evenly between the two jars.
  3. Tuck the vegetables, bay leaves, thyme sprigs, garlic and hot peppers if using.
  4. Pour brine over the vegetables, enough to submerge them, cover and let cool completely.
  5. Refrigerate overnight and up to 2 months.

Tips:

 

Option: Add small fresh hot peppers for a spicier pickled mix

 

If you wish to store the pickles longer, follow a boil pickling method.

 

*Vegetable Suggestions: cauliflower, red, yellow or orange peppers, heirloom carrots, fennel.