Quick Pickling Recipe

Adapted from Sara Foster's Southern Kitchen Cookbook. This recipe is great for quickly pickling your fresh vegetables. After an hour, everything is nicely pickled, but over time the flavor intensifies. Keeps well in the refrigerator for several weeks or preserve the pickles by canning them according to manufacturer instructions to keep longer.
Makes about 1 pint of pickles.


Pickle Brine

  • 1/3 cup Distillled White Vinegar
  • 1/2 cup Water
  • Zest & Juice of 1 Lemon
  • 4 sprigs fresh Tarragon or Dill
  • 2 Tablespoons Sugar
  • 1 inch piece of Ginger , julienned
  • 1 teaspoon Fennel Seeds
  • 1 teaspoon Dill Seeds
  • 1 teaspoon Sea Salt , or Kosher Salt
  • 1/2 teaspoon fresh cracked Black Pepper
  • pinch crushed Red Pepper Flakes

Suggestions for Pickling

  • 1/2 lb Sweet Peas , Asparagus, Cucumbers or other Vegetables, well cleaned
  • 1/2 medium Red Onion , thinly sliced


  1. Combine pickle brine ingredients together in a medium bowl and mix well. In whatever containers you are going to pickle into, scoop out the solids from the pickle brine (ginger, seeds) and divide between your containers.
  2. Arrange your pickling vegetables into your pickling containers. Then pour remainder of pickling brine over the vegetables to cover. Refrigerate for at least on hour, or can your pickles for later use.

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