To make quick pickles, a basic brine is made from equal parts vinegar and water. Different vinegars will lend different flavors to your pickle, but make sure to avoid aged or malt vinegars including balsamic. You can also use any vegetable of choice, and a variety of herbs, fresh and dry, and spices to season to your preferences.
Fresh produce from the garden (we used carrots, and cucumbers!)
1 c Apple cider vinegar
1 c Water
1 T Salt
1 t Peppercorn
1 t Mustard Seeds
The Brine: mix equal parts water and vinegar is a sauce pot. Add salt and other spices. Bring the brine to a boil and remove from heat.
Pack your freshly washed and chopped vegetables into glass canning jars. Make sure to really push and pack them in there. Add your edible florals.
Pour your brine into your pickle jars filling to the top. Secure the lid and allow to cool to room temperature before storing in the fridge. Keep refrigerated and enjoy immediately and for up to two months.