Quick Pickle Recipe

There are so many fresh veggies growing right now that are available in your garden or at your local market. One of the best parts of summer is cool, briny pickles straight from the fridge. Canning has always intimidated me, and I'm all about being as efficient as possible so I love the idea of anything quick. Like this quick pickle recipe. Bonus, this recipe works great when adapted for a variety of vegetables. I've got a few variations just for you. Come check it out!

Quick Pickle Recipe

What is a quick pickle?

Have you heard of refrigerator pickles? It's pretty much the same thing but who doesn't love saying quick pickle, so we are going with that. They are simply vegetables that are pickled in a vinegar, water and salt {occasionally sugar if you like it sweet!} solution and then stored in the refrigerator. They don't require canning {hallelujah!}. You won't have as deep of a flavor as a fermented pickle, but they don't take as long to make so I consider that a win.

It's better fresh!

Using fresh vegetables, picked right from the garden or selected from your local farmer's market, is the best way to pickle. You can use almost any vegetable for pickling. If you want to use green vegetables, like green beans or asparagus, you can blanch them in boiling water for two to three minutes and then put them in an ice bath so you can preserve their color. Totally optional, but they will look fresher.

Author: Rachel Teodoro

Quick Pickle Recipe

Quickly pickle any fresh vegetable you want

ingredients:

Brine: 2 cups of water 2 cups of white vinegar 2 tablespoon of kosher salt 1 to 3 tablespoons of sugar (depending on how sweet you like your pickles)
Ingredients: pickling cucumbers Mustard seeds Dill flowers Red pepper flakes Fresh jalapeno

instructions:

Directions Add all of the brine ingredients to a saucepan and heat medium high until sugar and salt is dissolved. Let cool.
Slice pickling cucumbers to desired width. I used a mandoline on the biggest setting to get the perfect size.
In the bottom of jars, add pickling in pickling ingredients. 1-2 tsp of mustard seeds ½ tsp of red pepper flakes ½ of a fresh sliced jalapeno A few bunches of dill flowers Fill the rest with your sliced pickles Fill with brine.
Add the lid, and keep in the fridge.

Created using The Recipes Generator

The best thing about quick pickling is that you don’t need a ton of ingredients and that the recipe is easily changed to your favorite flavor profile. Omit the spicy ingredients or bump them even higher if you like. For a more vinegary kick, vinegar to water ratio can be 2:1.

Here is a great variation using radishes. This is great if you like a lot of flavor and a little spice try these Szechuan Peppercorn Ginger Radishes.

Author: Rachel Teodoro

Szechuan Peppercorn Ginger Radishes

prep time: cook time: total time:

ingredients

Brine: 1 cups of water 2 cups of white vinegar 2 tablespoon of kosher salt 1 to 3 tablespoons of sugar (depending on how sweet you like your pickles)
Ingredients: A bunch of radishes Szechuan peppercorns Fresh ginger Red pepper flakes Fresh jalapeno

instructions

In the bottom of jars, add in pickling ingredients. 1-2 tsp of Szechuan peppercorns ½ tsp of red pepper flakes ½ of a fresh sliced jalapeno 1-2 tbls fresh ginger Fill the rest with your sliced radishes Fill with brine.
Add the lid, and keep in the fridge.

Created using The Recipes Generator

Enjoy the bounty of the summer my friends! 

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