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Turn bright garden veggies into punchy, eye-catching pickles that liven up just about anything you eat. With this method, you'll get crunchy veggies soaked in flavorful brine in just a few hours. A fun way to hang onto the flavors of summer and jazz up all sorts of snacks and meals.
After lots of trial and error, I figured out that working with the right temps and prepping veggies properly means you get those craved-for crunchy pickles.
Tasty Key Ingredients
Sturdy cherry tomatoes keep their bite
Crunchy English cucumbers bring satisfying snap
Sharpness from crisp red onions
White vinegar gives that classic tang
Dill brings tons of fresh flavor
Just the right amount of spice wakes up the taste
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How to Make It Special
Let vinegar mix get to a gentle boil
Slice veggies so they're all about the same size
Tuck herbs between the vegetables for a pretty look
Pour steamy brine right over everything
Push veggies under the liquid so they're all covered
Let it cool down slowly, then chill in the fridge
Over my years of making these, I've learned that being picky about the details means you get the yummiest pickles every time.
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Winning Ways to Serve
Chop these pickles up for sandwiches, tacos, or toss over rice and grain bowls. They show off on a snack board next to cheese and meats. And that leftover brine? Splash it into salad dressings or marinades for more kick.
Fun Flavor Twists
Switch things up how you like:
- Toss in extra veggies like cauliflower or carrots
- Make it spicy with red pepper flakes
- Try new herb blends
- Change up the sugar level to fit your taste
Freshness That Lasts
Stash your pickles in airtight containers in the fridge and they'll stay good for two weeks. Float a cabbage leaf on top so everything stays down in the brine. Flavors really shine after a day and only get better as they sit.
Pro-Level Tricks
Salt the cucumbers first for super crunch
Poke small holes in tomatoes so they soak up the brine
Make sure veggie sizes all match
Go for the freshest herbs you can find
Smart Kitchen Habits
Don't use brine from past batches again
Let jars fully cool off before chilling
Double-check that veggies stay covered
Only use spotless, sanitized jars
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Along the way, pickling became less about saving summer veggies and more about creating the tastiest toppings. Focus on great ingredients and the right steps for pickled veggies that brighten up anything you eat.
Recipe Questions & Answers
- → How long do they last?
- Pop them in the fridge, they’ll be good for up to 2 weeks.
- → Make them sweeter?
- Just pour in 1/3 cup sugar while mixing your brine.
- → Best vegetables to use?
- Grab anything crunchy and fresh from the garden.
- → Why hot brine?
- Warm brine gets veggies pickled quicker and keeps them snappy.
- → How to serve?
- Try them in your salad, next to your meal, or on a sandwich.