There’s nothing in the world quite like the satisfying crunch of a crisp pickle, soaked in brine and served cold, straight from the refrigerator. If you love this briny delicacy as much as we do, why not try your hand at making them? From cucumbers to cauliflower, to carrots, bell peppers, and zucchini, this recipe demystifies the art of pickling and makes it easy to make all your favorite quality, gourmet pickled vegetables at home.
About PSC Pickle Spice Blend: Balancing warm, salty, sweet, savory, and tangy spices, our PSC Pickle Spice Blend delivers a masterful balance of flavors to obtain a perfect, complex brine every time.
1 ½ cups of apple cider vinegar or white wine vinegar
1 cup of water
1 tbsp PSC Pickling Spice
2 tbsp sugar
1 tsp salt
handful fresh dill, roughly chopped
water to top off
Choose one of the following vegetable options to pickle:
6 pickling cucumbers (or 2 standard cucumbers)
1 small Cauliflower and 1 medium carrot
3 bell peppers (red, yellow and orange) and 1 zucchini
Steps for Sterilizing the Jar
- Wash canning jar thoroughly in soap and warm water.
- Rinse jar and place in a hot oven for 5 minutes or until dry.
- Carefully remove with oven gloves and place to one side until needed.
Steps for Prepping Vegetables
- Slice cucumber into batons or circles. Pat dry with paper towels to remove any excess moisture.
- Chop cauliflower into bite-size florets. Peel the carrot and julienne.
- Slice peppers into strips and zucchini into batons. Pat zucchini dry with paper towels.
Steps for Pickling Vegetables
- Start by sterilizing your jar.
- Next, prepare the brine. Pour the 2 cups of vinegar into a medium pan. Add the pickling spice, sugar, and salt. Mix well.
- Place pan on medium heat and bring to a simmer. Heat until sugar and salt have dissolved.
- Remove pan from the heat and allow it to cool slightly.
- While the brine cools, prepare your choice of vegetables to be pickled.
- Pack the prepared vegetables into the sterilized jar along with the fresh dill.
- Pour the warm brine over the vegetables and fill up the jar to within 1 cm from the top. Immediately seal with the lid, then allow to cool to room temperature before refrigerating. As the brine cools, the lid will form a tight seal.
- Leave in the fridge for at least 24 hours before opening. The longer you leave the vegetables to pickle the more flavorful they will be.
- Pickles will keep in the fridge for 2 months.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total time: 20 minutes
Servings: Makes 1 quart jar of pickles
Try Alternative Veggies for Pickling: Onions, carrots, cherry tomatoes, green beans, cauliflower, jalapeños, beetroot, pearl onions, radishes, asparagus, avocados, bell peppers, zucchini, ginger, rhubarb.