How to – Homemade Quick Pickles


Fermented foods are full of probiotics, the beneficial bacteria that aid in digestion.
You might be hearing the term “gut-health” more often these days, but what is it? Gt-health is the way your stomach digests food, proper digestion means fully breaking down all of the food we eat so the body can disperse those nutrients for maximum functioning of both body and brain.

Eating fermented foods is one of the best ways to increase the amount and variety of beneficial bacteria in the gut


Simply vegetables that are pickled in vinegar, water, and salt (sometimes sugar, too) solution and stored in the refrigerator

Pickling is best done with super-fresh vegetables.

Preparing Vegetables for Pickling
Thinly slice: cucumbers, summer squash, ginger, red onion
Cut into spears: carrots, cucumbers
Peel: carrots
Blanch: green beans (optional, but helps preserve their color)

For quick pickles, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference.

3 Steps for Perfect Pickles
Prep before you begin. Clean jars and cleaned and sliced vegetables will all give you a better pickle in the end. Tightly pack the vegetables into the jars.
Make a flavorful brine. Below is a great starting ratio, but feel free to swap the apple cider vinegar for something stronger, or increase or decrease the sugar to your tastes.
Pour the warm brine over the vegetables. Carefully pour the brine directly over the vegetables and then give each jar a few minutes while the brine bubbles down between the vegetables. Then seal the pickles and refrigerate.


  • Fresh herbs: dill, thyme, oregano, and rosemary hold up well 
  • Dried herbs: thyme, dill, rosemary, oregano, or majoram 
  • Garlic cloves: smashed for mild garlic flavor, or sliced for stronger garlic flavor
    Fresh ginger: peeled and thinly sliced 
  • Whole spices: mustard seed, coriander, peppercorns, red pepper flakes 
  • Ground spices: turmeric or smoked paprika are great for both color and flavor