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Quick Pickles

Pickles are a quick, easy, and versatile way to preserve a variety of produce.

Basic Brine

INGREDIENTS:

  • 1 ½ cups water
  • 1 ½ cups mild vinegar such as white vinegar, rice vinegar, apple cider vinegar or blends
  • 2 tsp kosher salt
  • 1 tsp sugar

INSTRUCTIONS:

  1. Bring all ingredients to a boil, stir to dissolve.
  2. Add clean, thin sliced or chopped vegetables, plus spices, and herbs to two clean jars.
  3. If vegetables are thicker or spicy such as jalapeno, you can simmer the vegetables for about one minute in the liquid, cool and add to the jars.
  4. Add hot liquid to cover, leaving ¾ inch of room from the top of the jar.
  5. Cool to room temperature, top with a tight-fitting lid and refrigerate.
  6. Store in the refrigerator for up to two months.

 

Lemon Thyme Mixed Vegetable Quick Pickles

INGREDIENTS:

  • Basic brine (one batch, see above)
  • 3 cloves garlic, sliced
  • 4 sprigs fresh lemon thyme or regular thyme, or rosemary
  • Fennel fronds or 1 ½ teaspoon of crushed fennel seeds
  • Strips of zest from one medium lemon
  • Approx: 3 cups of thin sliced mixed vegetables such as mini peppers, jalapeno, Persian cucumbers, cauliflower, radishes, and carrots.

INSTRUCTIONS:

 

  1. Make brine, place vegetables and seasonings into a jar and cover completely with hot brine leaving ¾ inch of room from the top of the jar.
  2. Cool, cover and store in the refrigerator for up to two months.

 

Cumin Jalapeno Quick Pickles

INGREDIENTS:

  • Basic brine (one batch, see above)
  • 4 cloves garlic, thinly sliced
  • 4 green onions, white part only sliced
  • 12 medium jalapeños, thinly sliced into rounds
  • 2 teaspoons of whole cumin seeds, crushed

INSTRUCTIONS:

  1. Make brine, place vegetable mix and seasonings into a jar and cover completely with hot brine, leaving ¾ inch of room from the top of the jar. If the jalapeno is spicy, you can simmer the slices in the brine for about one minute, cool and add to the jars.
  2. Cool, cover, and store in the refrigerator for about two months.
     

Recipes courtesy of Chef Rachelle, Kitchens to Life

See this recipe prepared in the cooking demonstration “Saving Summer: Cooking Techniques & Tips for Using Garden Fresh Produce,” co-hosted by StopWaste, BayREN, and Kitchens to Life here: https://youtu.be/sqPqzu0yWW8

 

Additional recipes for Pickled Vegetables.

Additional Recipes

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