The sun is shining, the days are longer, and the fresh produce at the farmer's market is bursting with color – it must be the start of summer! This year, why not celebrate the season with a vibrant and delicious batch of quick pickled vegetables? Pickling is a fantastic way to preserve summer's bounty, and with this easy recipe, you can whip up a batch of tangy, flavorful pickled veggies in no time.

There’s a big difference between quick pickling and canning. Though they’re both the same concept – preserving vegetables – they’re very different.

Quick pickling involves brining and marinating, and allows for short term storage. It’s the method I’ve been using to make all of my homemade pickle recipes.

Canning, on the other hand, requires a stronger pickle brine and a hot water batch. This method allows for long term storage, but it’s a bit more technical and involved. It also requires specific steps in order to prep the food to stay edible for the long term.

**It’s important to note that all of the recipes included in this post are quick pickling recipes that last for 2 to 3 weeks in the refrigerator. These recipes have not been tested for long term canning.**

LETS GET STARTED

Here’s an easy 3-step method to create quick pickle recipes:

1. Prepare the brine: First, heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in the salt until dissolved, and then stir in the vinegar. I like to add the vinegar last (as opposed to heating it up with the water) to help cool the brine faster. These are quick pickles after all!

2. Pick your pickle: Choose your flavor, then add all of the ingredients to a lidded non-reactive container (like a glass jar or ceramic vessel). Pour the brine liquid over the ingredients and sure they’re covered. You may not use all of the liquid.

3. Let it pickle: Next, let the jars and their contents cool to room temperature, then seal them shut and transfer them to the refrigerator. Let them pickle for at least one hour before digging in!

Cauliflower: Pickled cauliflower utilizes 1 cup hot water, 2 tsp non iodized salt, 1 cup apple cider vinegar or white vinegar, 2 cups chopped cauliflower, 1 tsp whole black peppercorns, 2 cloves crushed garlic, and a pinch crushed red pepper flakes.

Green Beans: To make pickled green beans, you’ll need 1 cup hot water, 2 tsp non iodized salt, 1 cup apple cider vinegar or white vinegar, ½ lb (226 g) trimmed green beans, 5 to 10 sprigs (1 to 2 tsp chopped) fresh dill, and 2 cloves crushed garlic.

Beets: Pickled beets involve using 1 cup hot water, 2 tsp non iodized salt, 1 cup apple cider vinegar or white vinegar, 1 to 2 beets (diced or cut into half moons), a single tsp sugar, 1 bay leaf, and 1 clove of crushed garlic.

Jalapeños: To make pickled jalapeños, you’ll need 1 cup hot water, 2 tsp sugar, 2 tsp non iodized salt, 1 cup white vinegar, 10 to 15 jalapeños, 2 cloves crushed garlic, 1 bay leaf, a pinch cumin, and a pinch oregano. You can make these less spicy by removing the some of the jalapeño seeds.

Radishes: Pickled radishes require 1 cup hot water, 2 tbsp sugar, 2 tsp non iodized salt, ¾ cup white wine vinegar, ½ lb of radishes, 1 tsp mustard seeds, 1 clove of crushed garlic, 1 bay leaf, ½ tsp of crushed red pepper, and ½ tsp coriander seeds.

Cucumbers: Refrigerator pickles will require 2 pickling cucumbers (or 1 English cucumber), 1 cup apple cider vinegar or white vinegar, 1 cup water, 1 tsp non iodized salt, 10 sprigs (2 tsp chopped) fresh dill, 4 cloves crushed garlic, 1 bay leaf, 1 tsp whole black peppercorns, and a pinch crushed red pepper flakes.

Onions: Pickled onions simply require ½ cup hot water, 1 tbsp sugar or honey, 1 tsp non iodized salt, ½ apple cider vinegar, and 1 large thinly sliced red onion.

Note: Non iodized salt should be used when pickling. Iodized salt can cause your pickled products to turn a dark color.