How to Pickle

A simple, adaptable method for transforming vegetables into tangy, crunchy, flavor-packed pickles — no special equipment required.

Overview

Pickling is a fun, forgiving way to preserve vegetables and experiment with bold, bright flavors. From red onions to carrots, cauliflower to corn, you can pickle just about anything. With each batch, you’ll get to play with different vinegars, spices, and aromatics — making every jar your own.

Basic Pickling Ratio

For every 1 cup of liquid:

• 3/4 cup vinegar (champagne or white wine vinegar for a lighter flavor)

• 1/4 cup water

• 1 tablespoon sugar

• 1 1/2 tablespoons salt

Adjust sugar and salt to taste for sweeter or saltier pickles.

Instructions

1. Choose Your Vegetable
   Red onions, carrots, cauliflower, and corn are great starting points — but almost any vegetable works. Use a mandoline for thin slices (great for onions), cut cauliflower into small florets, or slice carrots into bite-sized rounds. Place the prepped vegetables into clean glass jars.

2. Select Your Vinegar
   Champagne or white wine vinegar will give you a lighter, more delicate pickle. For more robust flavor, try red wine or apple cider vinegar.

3. Pick Your Flavors
   You can use a store-bought pickling spice mix or create your own with ingredients like peppercorns, coriander seeds, bay leaf, garlic, dill, or thyme. Heartier spices (like seeds and bay leaves) can go in the brine; more delicate aromatics (like garlic or fresh herbs) can be added directly to the jar.

4. Make the Brine
   In a saucepan, combine your vinegar, water, sugar, salt, and any hearty seasonings. Bring to a boil over medium heat, stirring until sugar and salt are fully dissolved.

5. Pour and Submerge
   Carefully pour the hot brine over the vegetables in the jar, ensuring they are fully submerged. Use a utensil to gently press them down if needed.

6. Seal and Store
   Place a tight-fitting lid on the jar and let it cool to room temperature (about 30 minutes). Transfer to the fridge and let sit overnight to develop flavor.

7. Enjoy
   Your pickles will be ready the next day — crisp, tangy, and delicious!