After realizing how easy and fun it is to make these quick pickles, go ahead and cross store-bought pickles off your grocery list for good.
This method can be used for any raw vegetable such as garlic scapes, okra, green beans, cucumbers, and more. Use your creativity in selecting a vegetable and spices. Keep in mind this is a refrigerator pickle recipe, not a shelf-stable pickle recipe so these will keep for about a month in the refrigerator.
Brine per pint jar
1 cup white or cider vinegar (or any vinegar labeled 5 percent acidity)
1 cup water
2 tablespoons salt
2 tablespoons sugar
Yellow mustard seeds
Whole allspice berries
Red pepper flakes
Black or pink peppercorns
Whole coriander seeds
Be creative or use what you have already — these are just suggestions.
- Cram as many garlic scapes (or other vegetable, sliced into strips if needed) as you can into your jar(s) of choice.
- Bring all the brine ingredients to a boil in a small pan and then pour the brine over the scapes and spices.
- Put the lids on the containers, cool them to room temperature, and then refrigerate for at least 24 hours before eating to give the flavors time to meld.