Quick Pickles

Apr 8, 2021

Here is a fun project to make quick pickles using fresh fruits and vegetables and a little vinegar. The process of quick pickling adds a super crunch and intensifies flavors but without all the salt and time-consuming processes of regular pickles. PLUS having these on hand eliminates food waste and stretches food buying days while adding a new flavor twist to many meals.

Pickles in cupcakes? This line came from my favorite children’s book of all times, Warthogs in the Kitchen. This book taught math and generated an interest in cooking by having sloppy fun with warthogs in a kitchen. I am not sure I ever actually put pickles in cupcakes but I guess you could try it!

Recently I embarked upon a project to use fresh spring vegetables to make quick pickles. Quick pickles are easy to make because they just require a glass container, vinegar, and fresh veggies. No need for long canning times or the use of a lot of salt. I used very little salt in my recipe.

I made ten different kinds of pickles using a master brine solution, glass jars, and these fantastic flavor combinations:

  1. Carrot Ginger – use quartered, peeled carrots, and fresh sliced ginger. Eat these as snacks or make a little tapas appetizer plate.
  2. Asparagus Basil – use the spears of the asparagus with fresh basil leaves. Serve this as a chilled salad or side dish.
  3. Salsa – use halved cherry tomatoes, onions, hot peppers, and a little chopped cabbage. Use this as pico de Gallo for tacos and burritos.
  4. Cabbage Hot Pepper (for city tacos!) – slice the cabbage and marinate with rings of hot peppers. You can drain and use this masterpiece to top city tacos or fish tacos. It is also delicious on a sandwich.
  5. Beets – slice the beets very thin. Add a little red wine or use red wine vinegar for the marinade. These make a great side dish with any dinner.
  6. Garam Masala Cucumber – use freshly sliced cucumbers and 1 tablespoon of garam masala whole spices. We served these over ice cream, in drinks, on salads, in sandwiches, and as a garnish for many meals.
  7. Mushrooms and Thyme – use quartered mushrooms and fresh sprigs of thyme. These pair well with a roasted dinner.
  8. Cauliflower – remove the florets from the head of cauliflower and marinate them in the basic liquid plus black pepper, fresh oregano, and garlic powder. Add a little lemon zest. Serve as a chilled salad.
  9. Berry Chutney – use a mix of apples, berries, onions, and cinnamon. Add a little grated orange, too. These go very well with yogurt or over roasted poultry.
  10. Cabernet Red Onion – peel small red onions. Top with the marinade and then add a little cabernet sauvignon or other red wine. These make great appetizers with nuts and cheese.

Here is a basic recipe:

Quick Pickles

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Course Appetizer, Side Dish, Snacks
Servings 3 Cups

Ingredients
  

  • 1 Cup cider vinegar or white vinegar
  • 1 Tablespoon water
  • 2 Tablespoons sugar
  • 2 teaspoons salt
  • 2 Cups sliced vegetables your choice

Instructions
 

  • Combine vinegar, water, sugar, and salt in a large saucepan. Bring the vinegar to a boil then lower to a simmer. Pour over your veggies. Refrigerate in a glass bowl or jar. This is the basic marinade for the pickles You can add seasonings for each type of fresh pickle.

Notes

Chef's Tips:
You can add seasonings for each type of fresh pickle. Add spices, citrus, or red wine as you want. We use more water and less vinegar for tender vegetables. And we omit the water on more dense vegetables. But you can tweak ingredients and seasonings as needed for your own taste.
Unlike regular pickles you do not need a lengthy or complicated canning process. You only need to have a large pan to boil the vinegar along with glass jars or bowls to store the pickles. They should be used up in a week or less. Always keep them refrigerated.
How to slice your veggies: We used a combination of tools. The easiest is a Japanese mandolin because it enables you to slice the vegetables uniformly and quickly. A knife and cutting board is very important, too.

By Judy Doherty, copyright Food and Health Communications, Inc.
Reprinted with permission.