Prep time: 10 minutes Cook time: 5 minutes
Makes: 2 pint jars Recipe by: The Kitchn
What are quick pickles? Quick pickles are also known as refrigerator pickles. They are simply vegetables that are pickled in a vinegar, water, and salt (and sometimes sugar too) brine and stored in the refrigerator. Quick pickles don’t develop the deep flavor that fermented pickles do, but they also only require a few hours or days in the brine before they can be enjoyed. Quick pickles also do not require canning when refrigerated.
Preparing Vegetables for Pickling
- Thinly slice: cucumbers, summer squash, ginger, red onion
- Cut into spears: carrots, cucumbers
- Peel: carrots
- Blanch: green beans (optional, but helps preserve their color)
Brine Basics
For quick pickles, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is fair game — white vinegar, apple cider, white wine, red wine, and rice vinegar all work well. You can use these vinegars alone or in combination. Steer clear of aged or concentrated vinegar like balsamic or malt vinegar for pickling.
Flavoring
The secret to a really unique, flavorful pickle is in the spices you add to the brine. Dill pickles are nothing more than cucumbers flavored with garlic, dill seed, and red pepper flakes. Carrots become more exotic when pickled with coriander, ginger, turmeric, and thyme. There are many great combinations, so experiment to your heart’s content!
Ingredients:
- 1 pound fresh vegetables of choice
- 2 sprigs fresh herbs, such as thyme or dill (optional)
- 1-2 tsp whole spices, such as black peppercorns or coriander (optional)
- 1 tsp dried herbs or ground spices (optional)
- 2 cloves garlic, smashed or sliced (optional)
- 1 cup vinegar of choice
- 1 cup water
- 1 TBSP kosher salt or 2 tsp pickling salt
- 1 TBSP granulated sugar (optional)
Directions:
- Wash and cut the vegetables to your preference. Divide the herbs, spices and garlic between your 2 jars. Pack your vegetables tightly into the jars.
- Bring the vinegar, water, salt and sugar (if using) to a boil. Pour the hot brine over the vegetables in the jars. You might not use all the brine.
- Place lids on the jars and let them cool to room temp before refrigerating. Wait at least a few hours after refrigerating to enjoy.