Farmer’s Market Quick Pickle
21L Jars
21L Jars
  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.
Recipe Notes

Servings: 2 x 1L jars

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

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

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