One-Brine Quick Pickles, Three Ways

Method

1. This fills three 1-pint jars, about 6 servings of ¾ cup of pickles. Trim the blossom end off each cucumber, then pack the onion in the first jar, the cucumbers with the dill, mustard seeds and garlic in the second, and the carrots, jalapeños and coriander seeds in the third.
2. Bring the vinegar, water, sugar and salt to a simmer in a small saucepan over medium heat, stirring 3 to 4 minutes until the sugar and salt dissolve.
3. Pour the hot brine over the onion jar and the carrot jar, covering the vegetables completely and leaving about ½ inch of headspace. Let the remaining brine cool 10 minutes, then pour it over the cucumbers; you may have a little brine left over.
4. Leave the jars uncovered at room temperature for 30 minutes, then cap and refrigerate. The onions are ready in 1 hour; the carrots and cucumbers are best after 4 hours or overnight.
5. Keep the jars cold: onions for up to 2 weeks, cucumbers for up to 3, and carrots for up to 4. Use the brine for a second batch of onions within a week.

Food safety. These are refrigerator pickles, not shelf-stable: do not process them in a canner or store them at room temperature. Keep the vinegar-to-water ratio at 1 to 1 for safe acidity, and discard after the times given.