It’s August and we are up to our ears in fresh produce. I am so thankful. With this thankfulness comes the urgency to preserve. Quick pickles are a simple way to extend the shelf-life of some of our favorite garden and farmer’s market goodies. I love to pile these pickles high on any sandwich along with the fresh versions for a mouthwatering treat but they work equally well on a charcuterie tray or on a fork while leaning into the cold fridge.
How to make quick pickles
The steps for making quick pickles are simple and you can make a bunch in a hurry. Wash and prep your vegetables. Put on your favorite playlist and take some time to plan which veggies you’d like to try together and how to peel/cut them to highlight their beauty and uniqueness. Use a potato peeler or mandoline for super thin ribbons. Wedge beets and firm stone fruits. Red onion can be pickled on its own or used to add great flavor to other pickled veggies.
Even though we won’t be canning these pickles for long term storage, it’s still important to freshly wash all the jars, lids, and bands. The next step is to prepare the pickling liquid by bringing vinegar, water, salt, and sugar to a boil. Then layer your chosen spices, herbs, and prepared produce in jars, leaving about 1/2 inch space at the top. Pour the hot liquid on top to cover all the contents leaving about 1/2 inch of space between liquid and lid. Cover and let sit on the counter to cool. The pickles can be used in as little as 3-4 hours but longer is better and the flavor will continue to develop over the next 24-48 hours. Store your quick pickles in the fridge for up to 2 months.
Quick pickles are prime for spice substitutions. My favorite substitution is Deep Spiced Quick Pickled Carrots. They are incredible on Bahn mi sandwiches or alongside most Asian inspired grilled meats. See both the basic and spiced carrot recipes below.
Quick pickles recipes
Enough liquid to fill 2 quarts. (4 pints, 8 half-pints)
2 cups apple cider vinegar
2 cups water
1/4 cup salt
2 Tablespoons sugar
1 teaspoon coriander seeds
1 teaspoon fennel seeds
5-6 cups fresh prepared fruits or vegetables
- Divide spices, herbs, and fruits/ vegetables evenly into jars packing them tight but leaving about 1/2 inch space at the top of each jar.
- In a large pot, bring the vinegar, water, salt, and honey to a boil over high heat, stirring until the salt has dissolved. Remove from the heat. Pour the pickling brine over the fruits and veggies, filling the jars up to 1/2 inch from the top. Seal the jars and let them cool to room temperature. Refrigerate at least 3 hours and up to 2 months. Flavor development will plateau at about 48 hours.
Deep spiced quick pickled carrots
Follow the directions above for Basic quick pickles substituting brown sugar for the white sugar in the brine. Omit coriander seeds, fennel seeds, and fresh cilantro. Evenly divide 1 teaspoon ground cumin and 1/2 teaspoon ground cinnamon between jars. Continue filling jars with vegetables and brine, cool, seal, and store.
Thanks For reading my very fine friends!
Love always, Mandy