Is there anything more enjoyable than a pickle?
Seriously...pickles add that special briny, tangy bite that amplifies all the other flavors in a meal. And believe it or not, cucumbers are not the only vegetable you can turn into a pickle.
Learn How To Pickle any vegetable in this step-by-step guide that will teach you how to quick pickle fresh produce from the market or the garden. This simple formula is quick, easy, and endlessly adaptable for truly custom pickled vegetables.
Is there anything more enjoyable than a pickle?
Seriously...pickles add that special briny, tangy bite that amplifies all the other flavors in a meal. And believe it or not, cucumbers are not the only vegetable you can turn into a pickle.
Don't get me wrong - I love a few slices of pickles on top of Black Bean Burgers or some pickled red onions on top of Chipotle BBQ Jackfruit Tacos. But the beauty of pickles, or should I say 'pickling', takes the basic technique and transforms fresh, crisp, vibrant, seasonal vegetables into a snack or side you can enjoy any time of year.
That's actually where the whole idea of pickling came from. It was all about preserving the fresh produce to enjoy it throughout the colder months.
But today we are quick pickling. This allows greater flexibility with less work and less stress while still delivering the same enticing vinegar tang, crunchy texture, and salty punch you would get in more traditional pickling.
In other words, this basic approach to vegetable preparation is a FLAVOR BOMB. So let's get to it...
Quick pickles, also known as refrigerator pickles, are vegetables that have been pickled in a solution of equal parts vinegar and water, along with salt and sometimes sugar. They don't develop the deep flavor of a fermented pickle and don't require canning. You can use a variety of mason jars for this type of pickling.
Brine Pickling is pickles made in a traditional water-bath canning method, which involves boiling in water to vacuum-seal a jar.
The best way to organize pickling is to break the ingredients up into their respective categories.
As far as vegetables go, choose vegetables that are naturally firm. The fresher they are, the crisper they will stay (as vegetables age, they lose water and become softer).
Tip: Always trim off stems and ends before pickling veg or you'll end up with mushy pickles.
Almost any vegetable can be pickled, and the shape you choose is entirely up to you. Some of my favorites include:
Now, the whole process of making homemade pickles is super easy. Simply:
The brining liquid is a base of equal parts vinegar and water, with some salt and sugar to balance the flavor. But the fun part comes in the form of flavorings.
This is where you get to create your very own pickles at home catered to your tastebuds. These are the pickles I make time and time again:
Simply follow the measurements below in the recipe card depending on the type of flavorings you choose.
These pickles are not canned, so they must be kept in the refrigerator to preserve their freshness and flavor.
Tightly sealed in a glass jar, they will last up to 2-3 weeks in the refrigerator.
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