Quick pickles–also called refrigerator pickles–are an easy way to prolong the life of your produce without any of the fuss of traditional canning. DIY quick pickles let you adjust the sweetness, acidity, and flavor to suit your own taste. They come together in a snap with minimal ingredients, and once finished, they add a crunchy zest to salads, sandwiches, or wraps. 

The Basic Quick Pickles Formula

1 lb produce + 1 cup each vinegar & water + 1T each salt & sugar = 2 pints of pickles

Ingredients

• Produce for pickles (we suggest cauliflower, mini peppers, corn, green beans, mushrooms, cucumbers, carrots, or celery)
• Vinegar of your choice (mild vinegars like red wine, apple cider, or white vinegar work well)
• Salt (mandatory)
• Sugar (optional)
• Herbs & spices for flavor (fresh or dried dill, thyme, oregano, or rosemary; bay leaves, peeled garlic cloves, fresh peeled & sliced ginger, whole mustard seed, coriander seed, peppercorns, pepper flakes, or ground paprika all work well)

Steps:

1. Prep your veggies. If necessary, peel and chop produce into desired shape. You can opt for rounds, spears, juliennes, or shreds, depending on what produce you’re using and your own preference. Some vegetables, such as green beans, corn, and mushrooms, pickle best when they are first blanched, which means they are briefly immersed in boiling water for 2-5 minutes prior to processing.
2. Divide herbs & spices equally between your clean, empty jars.
3. Pack vegetables tightly into the jars, again dividing them equally. Pack them down as tightly as you can without damaging them. Leave about ½” at the top for the brine. 
4. Make the brine. Mix vinegar, water, salt, and sugar in a small saucepan on the stove. Heat over high heat until the liquid boils and the salt and sugar dissolve.
5. Pour brine into jars. Agitate the jars a little after you pour to get air bubbles out. Air exposure leads to spoilage, so get those air bubbles out. Add enough brine to completely cover all the vegetables and leave less than ½” unfilled airspace at the top of the jar.
6. Seal and store. Place clean lids on the jars, cool to room temperature and store in the refrigerator for up to 2 months. You can eat them within 48 hours, but the flavor will continue to develop as time goes on.

Tips for success:

• Choose fresh, ripe produce in peak condition
• Keep it clean: Rinse produce thoroughly, wash and dry your jars before you begin
• Watch your head: Leave about ½ inch of “headspace” at the top of your jar so that the produce will be completely submerged in vinegar. Exposure to air is the enemy, so it’s important to make sure your produce is completely covered with the brining liquid.
• Experiment and have fun!

Quick Pickles Recipes:

Classic Cucumber Pickles

Cucumber spears or rounds ⬧ apple cider vinegar ⬧ whole cloves of garlic, black peppercorns, mustard seeds, red pepper flakes, fresh dill

The most familiar pickle of them all–put them on burgers, with a deli sub, chopped into bound salads, or add them to a BBQ pork wrap! 

Pickled Mushrooms

Blanched mushrooms ⬧ red wine vinegar ⬧ garlic cloves, minced shallot, fresh thyme, fresh parsley, black peppercorns

Makes a beautiful antipasto snack.

Giardiniera

Cauliflower, carrots, celery, and red bell peppers sliced to similar sizes ⬧ white vinegar ⬧ crushed garlic cloves, chili flakes, celery seed, fennel seeds

Serve as antipasto, on top of burgers, or mixed into egg salad.

Bloody Mary Green Beans

Blanched green beans ⬧white vinegar ⬧ whole garlic cloves ⬧ chili flakes, fresh dill, black peppercorns, coriander seeds

Serve as a Bloody Mary garnish at your next brunch.

Banh Mi Style Pickles

carrot, cucumber, and daikon radish, thinly sliced ⬧ rice vinegar (or white vinegar) ⬧ garlic, peppercorns, coriander, sesame oil

Use atop Banh Mi sandwiches or in a Banh Mi-inspired wrap.