Quick Pickle Pepper Brine
Summer’s bounty is in full bloom and if you’re looking for a delicious way to use your extra produce try this simple quick pickle pepper brine recipe to transform your veggies overnight! Traditional canning can take hours of labor, and although there is nothing better than cracking open a jar of summer beets on a cold January day sometimes we just want to create those flavors now!
How to Make a Quick Pickle :
- Pick your veggies ( this recipe works best with peppers, onions, garlic, cucumbers, etc. ) 10-15 Jalapeno’s with about 6 spring onions will pickle with full brine recipe. The size of your produce can effect this number, you may need to create the brine first before choosing your veggies.
- 6 cups of Water
- 2 cups of White Vinegar
- 1/2 cup of salt (we use pink Himalayan in our tutorial)
- 1/4 tsp. Turmeric
- Optional: 1 tbsp. Alum (This will keep your veggies crisp through the process)
- Thoroughly wash your produce, remove any seeds, and slice into thin or thick rings, Whatever you prefer.
- Combine water, vinegar, salt, turmeric, and Alum into a large pot. Bring to a simmer allowing everything to dissolve. Once dissolved simmer for 1 minute and remove from heat.
- Place veggies in a heat safe bowl and pour your pickling mixture over.
- Once mixture is cool, you can put into glass canning jars, or simply put them in a lidded container in the fridge. We recommend allowing the veggies to sit at least overnight for the best flavor.
The end product will last 2-3 weeks in the refrigerator.