Quick Pickle Recipe - Rachel Teodoro

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

can and pickle vegetables

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.

make a brine from scratch




homesteading

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

making a brine from scratch


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.





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


canned veggies in a window


Enjoy the bounty of the summer my friends! 



disclaimer: this post may have affiliate links. By clicking on them and purchasing through them, I may receive a small commission. These small purchases help me to continue to keep writing content and creating at Rachel Teodoro. Thank you!

2 comments

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Rebecca BloggerNOTBillionaire said...

Oh my gosh I love your photos!! You make this look so easy! Fantastic post, thanks for sharing. Maybe one day I will get up the guts to try it!

Cheers!
-Rebecca

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