Simple Pickled Just About Anything

A basic brine is equal parts vinegar and water -- white vinegar, apple cider, white wine, and rice vinegar all work well. You can use this vinegar alone or in combination. Steer clear of aged or concentrated vinegar like balsamic or malt vinegar for pickling. 

You can play around with this ratio as well as the sugar level of your pickle. It’s super flexible.

• 1/2 pound fresh vegetables, such as cucumbers, onions, green beans, summer squash, shaved carrot, sliced chilis, sliced fennel 

• 2 sprigs fresh herbs, such as thyme, dill, or rosemary (optional)

• 2 cloves garlic, smashed or sliced (optional)

• 1/2 cup vinegar, such as white, apple cider, or rice

• 1/2 cup water

• 1 teaspoon kosher salt

• ½-1 tablespoon granulated sugar 

• 1 to 2 teaspoons whole spices, such as black peppercorns, coriander, or mustard seeds (optional)

Place vegetables, herbs, and smashed garlic (if using) into a 16-ounce lidded jar. 

In a small saucepan over low heat, simmer the vinegar, water, spices (if using), sugar, and salt, stirring occasionally, until the sugar is dissolved, about 5 minutes. Pour the brine over the vegetables. Let cool to room temp, then cover and chill for at least 30 minutes. Store in the fridge for up to 2 weeks.