30 minutes

Quick Pickle

Preserving your favorite summer produce.

INGREDIENTS 

  • 1 pound of your favorite vegetable - green beans, okra, cucumbers, onions, radish, etc. 
  • 1 teaspoon peppercorn 
  • 1 teaspoon coriander 
  • 1/2 teaspoon mustard seed 
  • 2 cloves garlic 
  • 1 cup vinegar - apple cider, white, or rice all work 
  • 1 cup water
  • 1 tablespoon kosher salt 
  • 1 tablespoon sugar 

 

TOOLS YOU NEED

  • Abbio Sauce Pan 
  • Measuring cups / spoons 
  • Cutting board
  • Chef's knife 
  • Mason jars, similar jars with lids 

    PREP

    • Wash jars well, and dry them with clean towel
    • Wash vegetables, and cut to your desired size and shape, and distribute across the jars - make sure to leave about 1 inch of space between the top of the jar and the top of the vegetable 
    • Measure seeds and distribute evenly across jars
    • Smash garlic cloves and distribute across the jars

    RECIPE DIRECTIONS

    1. Add vinegar, water, salt, and sugar to the Abbio Sauce Pan, and bring to a boil 
    2. Let the mixture boil for about 2 minutes and stir well 
    3. Pour brine into each of the jars, covering the contents of the jars 
    4. Let the contents of the jars settle, and fill the jars to just below the lid line 
    5. Let pickles cool, screw on lids, and place in the refrigerator 
    6. Keep in refrigerator for at least 24 hours before digging in
    7. Pickles will be good for a couple of months! 

    THE COOKWARE ESSENTIALS

    Shop the cookware