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Quick-Pickled Spring Vegetables

  • Servings:

    Makes 1 pint as an appetizer
  • Prep Time:

    5 minutes
  • Cook Time:

    5 minutes


Depending on how tightly packed your jar is, you may not need all the brine. Alternatively, if the brine doesn't completely cover the vegetables, add water to reach the top. You can enjoy the pickles after just a few hours of chilling, but a full 24 hours will yield a more flavorful result.
3/4 cup water
1/2 cup white wine vinegar
1/4 cup sugar
1 small garlic clove, peeled and smashed
1 Tbsp. kosher salt
1 tsp. coriander seeds
1/2 tsp. black peppercorns
1/2 tsp. yellow mustard seeds
1/4 tsp. red pepper flakes (optional)
Assorted vegetables and herbs such as carrots and thyme, asparagus and tarragon, or radishes and dill
Quick-Pickled Spring Vegetables


1. Combine all brine ingredients in a small nonreactive saucepan; bring to a simmer over medium-high heat, whisking to dissolve sugar and salt.
2. Meanwhile, pack vegetables and herbs into a wide-mouth pint jar. Carefully pour hot brine over top, fully submerging vegetables. Let cool to room temperature, then cover and refrigerate at least 1 day and up to 1 month.
Source: Hannaford fresh Magazine, March - April 2020


Nutritional Facts
Servings Makes 1 pint
Base Nutrients
Calories 25 kcal (1%)
Calories from Fat 0 kcal (0%)
Total Fat 0 g (0%)
Saturated Fat 0 g (0%)
Cholesterol 0 mg (0%)
Sodium 240 mg (10%)
Total Carbohydrates 6 g (2%)
Dietary Fiber 1 g (4%)
Protein 1 g (2%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a