Winey-Briny Quick Pickles

  • Total Time:
  • Servings: Makes 2 quarts
  • Time(Other): Plus overnight brining

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  • Vegetables
  • 3 tablespoons kosher salt
  • 1 tablespoon sugar
  • 2 tablespoons mustard seeds
  • 1/4 cup tiny shallots, sliced lengthwise
  • 1 1/4 cups white wine vinegar (6 percent acidity)
  • 1 1/2 cups dry white wine
  • 24 small tarragon sprigs

How to make this recipe

  1. Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, mustard seeds, sliced shallots, vinegar and white wine and shake until the salt and sugar dissolve. Add 1 cup of water and pour the brine over the vegetables. Tuck the tarragon sprigs between the vegetables. Add enough water to cover the vegetables and keep them submerged. Close the jars and refrigerate overnight or for up to 1 month.

Contributed By Photo © Tina Rupp Published August 2009

491764 recipes/winey-briny-quick-pickles 2013-12-06T23:56:50+00:00 Grace Parisi test-kitchen|pickling|barbecue-cookout|fathers-day|game-day|side-dishes|healthy|make-ahead|vegetarian august-2009,wine brine,quick pickles,pickle recipes,pickled vegetables,Grace Parisi,homemade pickles recipes,winey-briny-quick-pickles 491764

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