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Quick Peppery Pickles

This recipe is the quick pickle style. There's enough juice for two mason jars full of pickles. Use any vegetables you want to pickle such as cucumbers, asparagus, baby carrots, etc. If using baby carrots use fresh carrots and not the sand blasted prepackaged carrots.

Yield: 2 Mason Jars


  • 1/2 Lb carrots, or cucumbers, asparagus, Japanese egg plant, etc.
  • Onion
  • 1 Cup water
  • 1 Cup sugar
  • 1 1/2 Cups cider vinegar
  • 1/2 Tsp mustard seeds
  • 1 1/2 Tsp sea salt
  • 1/2 Tsp chili flakes
  1. Cover the bottom of the jar with onion slices.
  2. Since this recipe makes two jars I like to use two different vegetables. Wash the vegetables well. Cut the ends off. If using a large vegetable like cucumbers slice into spears.
  3. Pack vegetables tightly in a spring-top glass jar or mason jar. 
  4. Bring the water, sugar, cider vinegar, mustard seeds, salt, and chili flakes to a boil in a non-reactive saucepan. Boil for 4 minutes.
  5. Slowly pour the hot pickling liquid over the vegetables, filling the jar 1/2" from the top. 
  6. Allow the vegetables to cool before sealing. 
  7. Refrigerate for 2 days up to 1 week before eating. Will stay fresh for up to two months.