QUICK AUTUMN PICKLES
AND
DIY PICKLE BRINE
PREP TIME
10 minutes
ACTIVE TIME
5 minutes
TOTAL TIME
1 hour 30 minutes
EASY
12 ounces yellow wax beans, ends snapped and discarded, or other vegetables of choice
1 cup white wine vinegar
2 dried bay leaves, broken in half
2 tablespoons sugar
1½ teaspoons whole black peppercorns
1 teaspoon coriander seeds
1 tablespoon kosher salt
1 cup water
1. Pack the beans upright into a heatproof 24-ounce glass canning jar with a tight-fitting lid.
2. In a medium saucepan, combine the vinegar, bay leaves, sugar, peppercorns, coriander, salt, and water and bring to a boil over medium heat, stirring occasionally to make sure the sugar and salt dissolve completely, about 5 minutes.
3. Pour the brine over the beans so the beans are completely submerged in the liquid. If they’re not, use a spoon to gently press them down below the level of the liquid. Let cool for 20 minutes, cover the jar with a tight-fitting lid, and refrigerate for up to 2 weeks.
Send friends home with these DIY treats! While I suggest pickling most of these vegetables raw, submerging the okra in boiling water for a few minutes makes it less slimy.
OTHER VEGETABLES
YOU CAN USE
Carrots 
Cauliflower Cucumbers Okra Radishes Zucchini