Quick-Pickled Veggies | Experience Life

Step 1

Wash a 1-pint wide-mouth canning jar and lid in hot soapy water and let air dry.Place sliced ginger in a medium bowl. Sprinkle with 1 tsp. kosher salt and toss to coat. Let sit 30 minutes to soften.Pack ginger into the canning jar. In a spare jar or other airtight container, combine water, vinegar, sugar, and remaining 2 tbs. salt. Seal and shake vigorously until the salt and sugar dissolve. Pour brine mixture over the ginger to cover completely.Tap jar on the counter to release any air bubbles. Top off with more brine if necessary, then secure the lid and place in the refrigerator. Leave the jar in the fridge for at least a week before tasting. Pickled ginger will mellow in taste as it ages and will last up to two months in the refrigerator.

Step 2

Wash a 1-pint wide-mouth canning jar and lid in hot soapy water and let dry.Pack sliced vegetables into the jar with any additional herbs or spices. In a spare jar or other airtight container, combine water, vinegar, sugar, and salt. Seal and shake vigorously until the salt and sugar dissolve. Pour brine mixture over the vegetables to cover completely.Tap jar on the counter to release any air bubbles. Top with more brine if necessary, then secure the lid and place in the refrigerator. Leave the jar in the fridge for at least 48 hours before tasting. The pickles will become more flavorful as they age. Quick pickles will last up to one month in the refrigerator.