Vegetable Pickles using the Quick Pickling Process

Here are a few tips to remember when using the quick pickling process.

Use plain white vinegar so vegetables will retain their bright colors. Use kosher salt for pickling. It won't cloud the pickling liquid the way table salt does. Toast any herb seeds you use for optimum flavor release. Use clean 1-quart (or smaller) heatproof glass jars. Neatly layer the vegetables vertically in the jars to fill to capacity. Fill the heatproof glass jars to overflowing with the pickling liquid before sealing. Use firm, unblemished vegetables.Blanch the sturdy vegetables before pickling. Carrots, cauliflower, beets, green beans and asparagus are some to remember. Green tomatoes, hot peppers, onions, sweet peppers, cucumbers, cabbage don't need blanching. Create your own spice and herbal blends to season the pickling liquid.

Cumin & Mint Carrots


12 medium carrots, cut into ½ inch spears
2 teaspoons cumin
2 whole cloves
3-4 spearmint sprigs
2-1/2 cups white vinegar
1 cup water
4 garlic cloves, sliced
3 Tablespoons kosher salt
3 Tablespoons sugar


Fill a large saucepan 3/4 full and bring to a boil. Add carrot spears and blanch for 1 minute. Shock cooked carrots in a bowl of ice water and dry with paper towels. Let carrots cool completely. Layer cooled carrots vertically in a clean 1-quart heatproof glass jar. Add the mint sprigs, cloves and garlic slices.

In a small skillet toast the cumin seeds for 40-60 seconds, let cool and add to jar. In another saucepan, bring the vinegar, water, salt & sugar to a boil and then simmer until salt and sugar are completely dissolved. Let pickling juice cool down completely. Ladle the pickling liquid into the jar making sure you fill to overflowing. If necessary, add more vinegar. Let carrot pickles cool completely, seal the jar and refrigerate for three weeks to develop flavor. Keep refrigerated after opening until they disappear.

Pickled Green Tomatoes


1-2 pints green cherry tomatoes
6 cloves garlic, sliced
2 bay leaves
2 cups white vinegar
1 cup water
2 Tablespoons pickling spice
2 Tablespoons kosher salt
2 Tablespoons sugar


Arrange tomatoes in clean jar. Add sliced garlic and bay leaves. In a small saucepan, heat the vinegar and water. Add pickling spice, salt and sugar and stir until salt and sugar are dissolved. Let liquid cool down. Ladle over tomatoes until it overflows. Let tomatoes cool down completely. Seal and refrigerate for 1 month to develop flavors. Keep refrigerated after opening.