Being an absolute crazy pickle lover, I will never really understand people who don’t like pickles. Not to mislead you into thinking I do not have pickle hating friends… I do. Before the burger can even touch the table they are throwing all their pickles my way… I mean c’mon, it cant get much better than that!
This weekend it was my goal to dive into learning how to pickle some of these delicious summer veggies, without necessarly having to learn how to/buy the equipment to can.
Quick pickling is also a brilliant solution for preserving an assortment of vegetables from the market or your garden. It also gives you the freedom to get a little creative with the different types and quanities of herbs and spices! I highly recommend all my pickle lovers to give it a try for themselves!
Tips to Quick Pickling Just About Everything!
Prep your Veg for Pickling
- Thinly slice: cucumbers, summer squash, ginger, red onion, jalepeno
- Cut into spears: carrots, cucumbers
- Keep Whole: Tomatoes
- Peel: carrots
- Blanch: green beans (optional, but helps preserve their color)
- Fresh herbs: dill, thyme, oregano, and rosemary
- Dried herbs: thyme, dill, rosemary, oregano, basil
- Garlic cloves: smashed for mild garlic flavor, or sliced for stronger garlic flavor
- Fresh ginger: peeled and thinly sliced
- Whole spices: mustard seed, coriander, peppercorns, red pepper flakes
- Ground spices: turmeric or smoked paprika
How to Quick Pickle
1 pound fresh vegetables (whatever you are looking to pickle! Try something crazy!)
2 sprigs fresh herbs, such as thyme, rosemary, or dill
1 teaspoon whole spices, such black peppercorns, coriander, or mustard seeds
1 teaspoon dried herbs or ground spices (optional)
2 cloves garlic, smashed or sliced (optional)
1 cup vinegar, such as white, apple cider, or red wine 1 tablespoon granulated sugar
1 cup water
1 tablespoon kosher salt
- Rinse your Mason Jars and lids really well in warm soapy water. Make sure all of the soap/residue is washed off and allow to air dry.
- Cut/Peel/Blanch your vegetables depending on the type, set aside.
- In the dried jars, add your whole spices, fresh herbs, and dried herbs.
- To make the pickling brine, combine the vinegar, water, salt, and sugar in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top.
- Allow the liquid to come down to room temperature and then store them in the refrigerator. You can wait as little as 48 hours to open your jars to beautifully pickled vegetables to eat!
P.S. Since these are not “canned” pickles, they can only be stored in the refrigerator for up to 2 months.