Quick and Easy
FARMER’S MARKET QUICK PICKLE
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.
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
- Bring the water, vinegar and salt to a rolling boil and stir to dissolve the salt. Set aside to cool 10-15 minutes.
- Mix the spices together and divide evenly between the two jars.
- Tuck the vegetables, bay leaves, thyme sprigs, garlic and hot peppers if using.
- Pour brine over the vegetables, enough to submerge them, cover and let cool completely.
- 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.