http://www.cooksillustrated.com/guides/holiday-2015/diy-gifts/160-how-to-make-quick-homemade-pickles
Be sure to choose the freshest, firmest pickling cucumbers available, for guaranteed crunch. These pickles cannot be processed for long-term storage.
3/4 cup seasoned rice vinegar
1/4 cup water
1 garlic clove, peeled and halved
1/4 teaspoon ground turmeric
1/8 teaspoon black peppercorns
1/8 teaspoon yellow mustard seeds
8 ounces pickling cucumbers, ends trimmed, sliced 1/4 inch thick
2 sprigs fresh dill
1. Bring vinegar, water, garlic, turmeric, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat.
2. Meanwhile, place one 1‑pint jar under hot running water until heated through, about 1 minute; dry thoroughly. Pack cucumbers and dill into hot jar. Using funnel and ladle, pour hot brine over cucumbers to cover. Let jar cool to room temperature, about 30 minutes.
3. Cover jar with lid and refrigerate for at least 2 1/2 hours before serving. (Pickles can be refrigerated for up to 3 weeks; pickles will soften significantly after 3 weeks.)
If possible, choose carrots that are uniform in width. These pickled carrots cannot be processed for long-term storage.
3/4 cup seasoned rice vinegar
1/4 cup water
1 garlic clove, peeled and halved
1/8 teaspoon black peppercorns
1/8 teaspoon yellow mustard seeds
1/2 pound carrots, peeled and cut into 4 by 1/2‑inch sticks
2 sprigs fresh tarragon
1. Bring vinegar, water, garlic, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat.
2. Meanwhile, place one 1‑pint jar under hot running water until heated through, about 1 minute; dry thoroughly. Pack carrots and tarragon into hot jar. Using funnel and ladle, pour hot brine over carrots to cover. Let jar cool to room temperature, about 30 minutes.
3. Cover jar with lid and refrigerate for at least 2 1/2 hours before serving. (Pickled carrots can be refrigerated for up to 3 weeks; tarragon will turn begin to taste funky after 3 weeks.)
Fennel for pickling should be free of blemishes and soft spots; choose bulbs that are firm, small, and bright white in color. This pickled fennel cannot be processed for long-term storage.
3/4 cup seasoned rice vinegar
1/4 cup water
1 (1‑inch) strip orange zest
1 garlic clove, peeled and halved
1/4 teaspoon fennel seeds
1/8 teaspoon black peppercorns
1/8 teaspoon yellow mustard seeds
1 fennel bulb, stalks discarded, bulb halved, cored, and cut crosswise into 1/4‑inch-thick slices
1. Bring vinegar, water, garlic, turmeric, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat.
1. Bring vinegar, water, zest, garlic, fennel seeds, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat.
2. Meanwhile, place one 1‑pint jar under hot running water until heated through, about 1 minute; dry thoroughly. Pack fennel into hot jar. Using funnel and ladle, pour hot brine over fennel to cover. Let jar cool to room temperature, about 30 minutes.
3. Cover jar with lid and refrigerate for at least 2 1/2 hours before serving. (Pickled fennel can be refrigerated for up to 3 weeks; fennel will soften significantly after 3 weeks.)
You can substitute Italian basil if necessary; however. its color will turn brown quickly. This pickled cabbage cannot be processed for long-term storage.
1/2 small head napa cabbage, quartered, cored, and cut into 1‑inch pieces (3 cups)
2 teaspoons canning and pickling salt
1/2 cup unseasoned rice vinegar
2 tablespoons shredded fresh Thai basil
2 teaspoons minced lemon grass
2 teaspoons sugar
1 jalapeño chile, stemmed, seeded, and sliced thin
1 garlic clove, minced
1 teaspoon grated fresh ginger
1. Toss cabbage and salt together in large bowl. Let cabbage sit at room temperature for 1 hour, stirring occasionally.
2. Transfer cabbage to colander and rinse with cold water. Drain cabbage well, gently squeeze to remove excess liquid, then pat dry with clean towels.
3. Whisk vinegar, basil, lemon grass, sugar, jalapeño, garlic, and ginger together in large bowl until sugar is dissolved. Add cabbage, toss to combine, and let sit at room temperature for 30 minutes. Serve. (Pickled cabbage can be refrigerated for up to 3 days; cabbage will turn limp and gray after 3 days.)
Pickled Cucumbers
1/2 cup white or apple vinegar
1/2 cup water
2 tbs sugar
2 tsp kosher salt
1/8 tsp mustard seeds
1/8 tsp black peppercorns
Boil brine (microwave?). Add pickelees.