How To Pickle Any Fruit Or Vegetable, The Easiest Way

This is a good all around pickling brine that works well with many kinds of fruits and vegetables. I like to add different spices to different things I’m pickling for extra flavor and excitement. I’ll show what my favorites are below! This pickling recipe is a quick pickle, or refrigerator pickle. It is not a way of preserving food, but will at least keep in your refrigerator for 2-3 months.

Some of my favorites to pickle and quantity needed:

2 Zucchini sliced thin-1/4 tsp turmeric, 1 tsp peppercorns

3 Shallots or 1 small red onion sliced thin-2 bay leaves, 2 garlic cloves

2 Carrots sliced thin-2 whole cloves

1 Pear rough medium dice-1 tsp peppercorns, 1/4 tsp anise seeds

4 Jalapeños sliced thin-1 tsp coriander seeds, 1 cinnamon stick

Ingredients for the brine:

2 c water

1 c vinegar

1/2 c sugar (can use 1/3 c if you want it less sweet)

1 tbsp kosher salt

Tools needed:

Measuring cups and spoons

3 qt stock pot

Sharp knife

Cutting board

Mason jars with lid (1 jar for each different type of fruit or vegetable)

How to make it:

Prep your fruits and vegetables. They need to be sliced thinly enough or small enough that they soften some during the pickling process. Add your prepped ingredients to a mason jar that is big enough to hold all of the ingredients plus the pickling brine.

Add water, vinegar, sugar and salt to stock pot. Bring up to a boil, stirring occasionally. Once boiling, turn off the heat and immediately add the hot liquid to the jars with enough of the brine to cover the ingredients. Carefully put a lid on the jar, screwing on snuggly and let cool to room temperature. Once cooled, place in the refrigerator. I recommend waiting 2 days before trying for best flavor, of course you can try your homemade pickled vegetables and fruits as soon as the are cool enough to handle.

Enjoy!

Logan