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This process works with just about any veg, but it works better if the pieces are smaller so the brine can penetrate more easily.

Makes 2 (500 mL)  jars

INGREDIENTS

1 lb fresh vegetables, such as cucumbers, carrots, green beans, zucchini, fennel, cherry tomatoes and cauliflower or broccoli florets.

1 cup vinegar (white, apple cider or rice)

1 cup water

1 Tbsp kosher salt (preferably Diamond Crystal) or 2 tsp pickling salt

1 Tbsp granulated sugar (or honey or maple syrup)

Optional add ins:

2 sprigs fresh herbs, such as thyme, dill, mint or rosemary

1 to 2 tsp whole spices, such as black peppercorns, cloves or mustard seeds

1 tsp dried herbs or ground spices

2 cloves garlic, smashed or sliced

METHOD: 

Prepare the jars: Wash and dry two 500-mL canning jars along with their lids and rings.

Prepare the vegetables: Wash and dry the vegetables, peel them if needed, trim the ends and cut into coins, spears, thin slices, matchsticks, bite-sized chunks or whatever shape you prefer.

Add any flavourings: If using them, divide fresh herbs, whole or ground spices, dried herbs and/or garlic between the jars.

Add the vegetables: Pack the vegetables snugly into the jars, making sure to leave a ½ inch of space from the rim of the jar to the tops of the vegetables.

Make the brine: Place vinegar, water, salt and sugar in a small saucepan over high heat. Bring to a boil, stirring, and cook until salt and sugar dissolve. Pour the brine over the vegetables, filling each jar to within ½ inch of the top. You might not use all the brine.

Gently tap the jars against the counter a few times to remove any air bubbles. Add more brine if necessary. Place the lids on the jars and screw the rings on until tight.

Let the jars cool to room temperature, then store in the fridge. The pickles will be more delicious if you can wait 24 to 48 hours before eating them, but you don’t have to. Be sure to discard anything that’s left after a month.

Variations

Here are five great flavour combos to try:

• Thinly sliced cucumber + mint + a pinch of red pepper flakes

• Cauliflower florets + curry spice blend

• Carrot coins + coriander + ginger + turmeric + thyme

• Green beans + garlic + fresh dill + black peppercorns

• Halved cherry tomatoes + garlic + black peppercorns

Joanne Sasvari

Joanne Sasvari is editor of Vitis and The Alchemist magazines. She also writes about food and drink for WestJet and Vancouver Sun, and is author of the Wickaninnish and Vancouver Eats cookbooks.