Justin Park and Tyler DuBois of the Real Dill share their recipe for quick-pickled veggies.
1) In a saucepan, combine 1 ½ cups each water and distilled white vinegar with 2 tablespoons
of salt and 1 tablespoon of spices such as dill seed or coriander. Add sugar to taste. Stir and bring to a boil.
2) Pack prepped veggies in a jar; add complementary ingredients such as fresh garlic, onions, or herbs. Cover completely with boiling brine. Seal and allow to rest undisturbed until cool. Refrigerate.
3) Different vegetables pickle at different rates: Thinly sliced radishes will be ready to eat in an hour, while whole cucumbers will take a few weeks.
5280.com Exclusive: Watch a video on quick pickling below.