If you don’t want to bother with canning, combine the veggies in brine, and store the pickles in the refrigerator, where they continue to develop in flavor over time. Adding a sliced beet to this basic recipe turns the mixed pickles a lovely shade of pink.
- 2 quart mixed vegetables such as small, sliced cucumbers; summer squash; green peppers cut into strips; cauliflower florets; small, sliced radishes; whole snap peas, or carrot slices
- 1 small beet, peeled and sliced (optional)
- 3 large garlic cloves, sliced
- Sprigs of as many of the following: Basil, Tarragon, Cilantro or Dill
- 1 cup red or white wine vinegar or cider vinegar
- 3 cup water
- 3 tablespoon pickling salt or 4½ tablespoons kosher salt, or to taste
- 6 peppercorns
- 3 bay leaves
- 1 cinnamon stick (optional)
- Pack the vegetables and the beet, if using, in a 2-quart jar. Add the herbs and half of the garlic.
- In a saucepan, add the remaining garlic, vinegar, water, salt, peppercorns, bay leaves, and cinnamon stick to a boil. Pour the brine over the vegetables in the jar, and affix the lid.
- When the jar has cooled, store in the fridge. The pickles will begin to develop in a week or so, with the flavor deepening in a month’s time.