News Perfecting Quick Pickles Following the example of pickle-obsessed chefs, F&W's Grace Parisi creates three simple brines for everything from carrots to cauliflower. By Grace Parisi Updated on March 31, 2015 Share Tweet Pin Email Pick Your Pickle For each 1-quart jar, use 12 ounces of vegetables. Asparagus, blanched 1 minute and cooled. Broccoli stems, peeled and cut into sticks. Carrot sticks, blanched 2 minutes and cooled. Cauliflower florets, blanched 1 minute and cooled. Green beans, steamed 2 minutes and cooled. Kirby cucumbers, quartered or thinly sliced. More Pickling & Canning Recipes: Amazing Recipes for Canned Produce © John Kernick More Pickled Vegetable Recipes Was this page helpful? Thanks for your feedback! Tell us why! Other Submit