These quick pickles are a great way to add more vegetables to your meals and snacks. Use some on a green salad or on top of fish tacos for an additional zip! Remember, these are not probiotic-rich like their fermented friends, but they sure are dang good!
You can use a variety of vegetables in this recipe. Cucumbers, red onions, cauliflower, cherry tomatoes, green beans, and asparagus all make great quick vinegar pickles.
- 1 (32 oz.) wide mouth glass jar with lid
- 1 lb. medium-size carrots
- 1 cup water
- 1 cup apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon yellow mustard seeds
- 2 teaspoons whole allspice
- 2 teaspoons black peppercorns
- 1 teaspoon sea salt
- 1⁄2 teaspoon ground coriander
Wash your jar and lid thoroughly and set aside. Slice the carrots on a diagonal into 1⁄8 inch “coins” (I like to use a mandolin). This should yield about 3 cups of carrots. Add them to your jar and set aside.
In a small saucepan on medium to high heat, combine the water, vinegar, maple syrup, and all remaining spices and bring to a gentle boil. As soon as it boils, remove the saucepan from the heat and pour the liquid brine into the jar with the carrots. The brine should cover the carrots. If not, add a splash of vinegar or water to top it off. Let cool to room temperature before adding the lid and store in your refrigerator.
Yield ~3 cups