Quick pickles are the simplest pickles to make and can last about a month in the refrigerator without any complicated canning steps. All you need to do is make a simple brine with our De Nigris quality vinegar, water, salt, sugar. Want to get fancy, add in some toasted mustard seeds and peppercorns, then pour it over the vegetables. You can use almost any vegetable, such as cucumbers, baby carrots, cauliflower, green beans, zucchini, or even okra, and after one day’s pickling time, they’re ready to go on your favorite sandwich or burger. Get creative and experiment with the brine by using different spices like coriander, dill seeds, or chile flakes.
1 cup water
1/3 cup De Nigris Sweet White Wine Vinegar (De Nigris Apple Cider Vinegar or White Wine Vinegar)
2 tablespoons sugar
2 teaspoons salt
2 ½ cups sliced garden veggies (cucumbers, peppers, radishes, cauliflower, red onion)
In a large measuring cup or small bowl, mix the water, vinegar, sugar, and salt. Stir until sugar and salt have dissolved. Pour pickled brine over vegetables until completely covered. Store in refrigerator until ready to eat.
*Double brine recipe for more vegetables.