Use this fast and simple method to make tasty pickles out of your extra veggies. Quick pickles, commonly referred to as refrigerator pickles, don’t need to be canned and last for months in your refrigerator.
Every summer, I make the mistake of growing too much of a certain product (looking at you, zucchini) or overspending at the farmer’s market. I pickle the extra food since I detest throwing food out and don’t want it to go bad.
Fresh vegetables may be preserved by pickling so you can use it for several months. It receives a tonne of taste infusions, becoming both familiar and novel. And there is nothing simpler than hasty pickling. There is no need for canning supplies or concern over whether the jars are properly sealed. Only a few veggies, vinegar, salt, sugar, and jars are required.
Quick Pickling: What Is It?
By adding hot brine to fresh vegetables and letting them rest in the refrigerator, quick pickles may be created. For a crisp, mildly flavored snack, you can consume them practically immediately, but it’s preferable to wait at least 24 hours. Wait a week for the genuine pickle flavor. While they don’t have the same shelf life as pickles in a can, they may be stored in the refrigerator for at least three months.
What Vegetables Pickle Quickly the Best?
Listing vegetables that aren’t suitable for rapid pickling is virtually easier (potatoes come to mind). You can pickle a single vegetable or a combination of vegetables while making refrigerator pickles. Great pickling alternatives include the following:
The most pickled vegetable of all, cucumbers consistently produce excellent pickles. Any variety will do, although small, crunchy types are very tasty. Consider peeling kinds with thick skin and removing any large seeds.
Carrots create a wonderfully crisp pickle when cut into rounds or spears. Prior to pickling, peel the tops and remove them.
Squash or zucchini:
Yellow squash and zucchini readily absorb the taste of brine. They are a lovely complement to sandwiches and antipasti even if they aren’t crispy.
One of the most adaptable pickles is pickled onion. Before bringing, peel the large types, slice them thinly, and leave the pearl onions intact. Serve over hot dogs, tacos, hamburgers, and other dishes.
All peppers, including bell peppers and jalapenos, are suitable for pickling. Cut them into circles or thin strips. While hot peppers should not be seeded, bell peppers should be seeded for more heat.
Pickled green beans are a tasty snack and a distinctive salad ingredient. Snap or trim the rough ends to prepare. Leave them whole for a visually appealing, lengthy pickle.
Raw cauliflower pickles well because it keeps it crisp while absorbing the taste of the brine. To make escabeche, combine it with carrot, onion, and jalapenos.
Other fast pickle recipes to try include radishes (cut in half or sliced), fennel (sliced thinly like an onion), grape or cherry tomatoes (cut in half or left whole), and garlic (peeled).
I prefer a vinegar-to-water ratio of 1:1 because it adds just the right amount of tart acidity. For a clear yet tasty brine, I also prefer a combination of white vinegar and apple cider vinegar. If you’d like, you may use only apple cider vinegar or only white vinegar.
The brine can be flavored in a variety of ways. The only requirements are salt and sugar, which may both be changed depending on your preferences or the kind of pickle you wish to produce.
- Use up to 3 tablespoons of sugar and 2 teaspoons of salt to make a sweet pickle.
- Use 4 tablespoons of sugar and 2 teaspoons of salt to make a milder pickle.
- Use 2 teaspoons of sugar and 3 teaspoons of salt to make a saltier pickle.
The Herbs, Spices, and Aromatics
When it comes to seasoning veggies, there are even more alternatives than there are when picking which vegetables to pickle. You can choose any combination from the possibilities I’ve provided below that appeals to you.
- smashed cloves of garlic
- fresh slices of ginger
- Dill heads or fresh dill sprigs
- sprigs of new thyme
- a bay leaf
- peppercorns, black (black, white, or a mix)
- seeds for mustard (yellow or black)
- (No more than half a teaspoon) Red pepper flakes
- seeds for coriander
- Celiac seeds
- Caraway seeds
- whole cloves
- Citronella candles (one small stick or less per batch)
- Oregano dried
- turmeric powder
- basic spice mixture for pickling
A Variety of Delicious Flavors
Here are some flavor combinations to consider if you’re searching for a place to start:
- Zucchini and red bell peppers are combined with 1 tablespoon sugar, 2 teaspoons salt, 6 crushed garlic cloves, 1 teaspoon oregano, 1/2 teaspoon fennel seeds, and up to 1/4 teaspoon red pepper flakes to make an Italian-inspired pickle.
- Carrot pickles with sugar and spices: Coin-sized carrots with 3 tablespoons sugar, 2 teaspoons salt, 1 inch of thinly sliced fresh ginger, 1 cinnamon stick, 6 cloves, and 1/2 teaspoon turmeric
- Cucumber spears or rounds and jalapeno rings with 2 tablespoons sugar, 3 teaspoons salt, 1 teaspoon black peppercorns, 1/2 teaspoon mustard seeds, and 1/2 teaspoon red pepper flakes make up the spicy pickles.
- Accept the Excess
- Egg Pickles Whole Clementine Cake
- Green pesto
- Fritters of zucchini
- Bread with whole bananas
- How to Quickly Make Pickles
- WORK TIME
- COOK TIME: 20 min., 5 min.
- TIME TOTAL 25 minutes
- SERIES 12 portions
- Amount: 2 quarts
When pickling veggies, stay away from table salt since it might obscure the brine. Sea salt, kosher salt, and pickling salt are all excellent choices.
This recipe is not meant to be canned using a water bath.
- One pound of fresh veggies such as cucumbers, carrots, peppers, zucchini, or onions is the ingredient.
- one water cup
- 50 ml of white vinegar
- Apple cider vinegar, half a cup
- 1-2 teaspoons of sugar
- two to three tablespoons of kosher, sea, or pickling salt
- 2 tablespoons of whole dried spices, such as celery seed, black pepper, red pepper flakes, coriander, and/or mustard seeds
- 4 fresh dill sprigs, optional
- two-quart jars
Get the veggies ready
Clean the produce. You can combine different varieties or utilize just one.
Slice zucchini, squash, cucumbers, radishes, and carrots into rounds or spears. Bell peppers should be cored, seeded, and then cut into strips. Round up the smaller peppers.
Cut the green beans’ ends off. Fennel and onions should be peeled and sliced thin; garlic should just be peeled. Cauliflower should be cut into little florets. Leave grape or cherry tomatoes whole, cut in half, or both.
Set up the jars
Two clean pint jars should have approximately an inch of headroom after being packed securely with the veggies.
Creating the brine
- In a medium saucepan, mix the water, vinegar, sugar, salt, spices, and dill (if using).
- Stirring regularly, cook over medium heat until the sugar and salt have dissolved. Turn off the heat after allowing it to boil.
Vegetables that are pickled
- The heated brine should be poured over the veggies, completely covering them while allowing 1/2-inch headspace.
- Put fresh, clean lids on after wiping the rims.
Store and ice
- For about an hour, let the jars cool on the counter to room temperature.
- Keep chilled after cooling. Although you may eat the fast pickles right away, they taste considerably better after 24 hours and even better after a week.
- In a refrigerator-safe jar with a tight lid, quick pickles can last for approximately three months.
We hope you enjoyed our article on how to make quick pickles. We know that it’s not always easy to find the time to make pickles and preserves, but with this recipe, you can easily make your own quick pickles in no time at all! We hope you find this recipe helpful, and we look forward to hearing from you!
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