Perfect Quick Pickle

• 1 pound fresh vegetables — cucumbers, carrots, green beans, summer squash, cherry tomatoes, onions, and radishes all work well. Make sure they are as fresh as possible.
• A handful of fresh herbs, like dill, thyme, rosemary, and sage, or a combination.
• 2 tablespoons whole spices, like black peppercorns, cinnamon stick, mustard seed, juniper, cloves, or coriander, or a combination.
• 2 cloves garlic, smashed
• 2 cups vinegar (white, apple cider, rice)
• 2 cups water
• 2 tablespoons kosher salt

1. Make the brine. Combine water, vinegar, and salt in a stock pot and bring to a boil.
2. While waiting for the stock to boil, prepare the vegetables. Slice your vegetables according to your preference - coins or spears both make great pickles! Make sure slices or spears are thin enough - about an 1/8 - 1/4 inch - to fully absorb the brine. Place fresh herbs, whole spices, and 1 clove of garlic into each jar. Add your vegetables and pack tightly - they should not have any wiggle room.
3. When brine comes to a boil, using a ladle, carefully fill the jars all the way to the top. A slight overflow is a good thing! Seal the jars, being careful not to scald yourself, and let them cool to room temperature on the counter. Place them into fridge and store for three days before opening, or up to three weeks.

Materials: stock pot, measuring cups and spoons, ladle, and 2 pint-sized canning jars (Mason or Ball jars work great), cleaned and dried.

NEEDS A LOOK: the source PDF is a technique sheet rather than a standard recipe — it has a MATERIALS list and an intro paragraph in place of a yield. Ingredients and steps have been tidied by hand; please check against the original.