Name: Basic Quick Pickle Brine
Cook time: 20 minutes
Total time: 35 minutes, plus cooling time
Yield: 4 1/2 cups
Ingredients: 2 cups apple cider vinegar; 1/2 cup sugar; 2 tablespoons kosher salt; 1 tablespoon black peppercorns; 1 tablespoon mustard seeds; 10 medium carrots (about 1 1/2 pounds), peeled, quartered, sliced crosswise into 3-inch segments

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Photo by Chelsea Kyle, food styling by Katherine Sacks

We kept this basic pickle brine simple so it can be used with virtually any vegetable. For more flavor punch, swap in different vinegars or add additional spices.

Cooks' Note

Pickles can be chilled in a resealable container for up to 3 weeks.

Recipe information

Total Time
35 minutes, plus cooling time
Yield
4 1/2 cups

Ingredients

2 cups apple cider vinegar

1/2 cup sugar

2 tablespoons kosher salt

1 tablespoon black peppercorns

1 tablespoon mustard seeds

10 medium carrots (about 1 1/2 pounds), peeled, quartered, sliced crosswise into 3-inch segments

Preparation

Step 1
Bring vinegar, sugar, salt, peppercorns, mustard seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
Step 2
Place carrots in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over carrots. Let cool to room temperature, then cover and chill at least 2 hours before serving.