A Quick Guide to Quick Pickling

With the abundance of fresh produce at this time of year, quick pickling offers a fantastic way to capture and extend the flavours of late summer. By using seasonal vegetables like cucumbers, carrots, and peppers, you can create tangy and crunchy veggies that serve as a vibrant accompaniment to meals, adding a burst of flavour and a zesty twist. Quick pickling requires minimal time and effort, allowing you to enjoy the harvest's bounty while experimenting with different spices and flavours. 

Whether you're a seasoned pickler or a curious beginner, get ready to add a little extra oomph to your autumn meals and snacks! 

Why Quick Pickling? 

Quick pickling (also known as refrigerator pickling) is faster and easier than the traditional canning method, plus you get the satisfaction of being able to enjoy them in as little as a few hours! We do recommend letting the flavours steep overnight in the fridge however, but if you just can’t wait . . . :) 

Nearly any vegetable can be pickled, so go ahead and get creative! Pickled onions go with just about everything (especially tacos!); then there’s spicy pickled carrots, pickled peppers, cauliflower, beets . . . it’s really up to you.

Getting Started: Pickling Essentials

Before we jump into the delicious details, let's gather the essentials for your pickling adventure:

• Fresh and Clean Vegetables: Choose your favorites—cucumbers, carrots, onions, green beans, bell peppers, you name it. Go with a single veggie or combine several in a jar—it’s your creation! Veggies should be clean, firm and have any tough skins or rinds removed.

• Pickling Liquid: A combination of distilled white vinegar, water, salt*, and sweetener (like honey or sugar) is key to achieving that signature tanginess.

• Aromatics and Spices: Elevate your flavors with garlic, dill, mustard seeds, peppercorns, ginger root, bay leaves, or red pepper flakes for a kick. You can use a combination of dried and fresh spices. Whole cloves of garlic are a nice touch.

• *Salt: Use sea salt or kosher salt. Iodized table salt contains additives that may interfere with the pickling process. For kosher salt, read the label to confirm it does not contain anti-caking ingredients as these can darken vegetables or make the brine cloudy.

• Jars: Mason jars or other airtight glass containers with tightly fitted lids will be your pickling partners.

• Patience: Quick pickles can be enjoyed within a day or two, but flavours deepen as time goes on. 

• Safety: 

  1. Ensure that your glass jars and lids are clean and dry to prevent bacterial growth. 

  2. Put your jars into a clean sink when pouring liquid into them to avoid hot splashes and spills.

  3. Keep your pickled creations in the refrigerator. Note that for food safety, it’s best to consume them within a few weeks. 

  4. If you need to top up the liquid, use straight vinegar, not water.

Crispy Cucumbers
Start with slicing cucumbers into thin rounds. In a saucepan, bring a mixture of 1 cup water, 1 cup distilled white vinegar, 1 tablespoon salt, and 2 tablespoons honey to a simmer. Add a clove of garlic and a sprinkle of dill to each jar. Pack the jars with cucumber slices, pour in the pickling liquid, top with your lid and close tightly and allow to cool. Refrigerate for at least 2 hours before munching. They're the ultimate crunchy snack!

Spicy Carrots
Peel and slice carrots into sticks or spiralize them into thinner shreds. In a jar, layer the carrot slices with a pinch or more of red pepper flakes, a teaspoon of mustard seeds, and a clove of garlic. In a saucepan, bring 1 cup distilled white vinegar, 1 cup water, and 1 tablespoon salt to a simmer. Pour the liquid into the jar, close it up tight, cool to room temp, and pop it in the fridge for about 24 hours. Get ready for a vibrant, tangy treat!

Ravishing Red Onions
Slice onions very thinly (about ⅛-inch) for soft onions. Slice thicker (about ¼-inch) for crunchier onions. Pack sliced onions into a jar. In a small saucepan, combine ½ cup water and ½ cup distilled white vinegar (or ¼ cup each apple cider vinegar and distilled white vinegar). Add 1 ½ tablespoons maple syrup or honey, 1 ½ teaspoons sea salt and ¼ teaspoon red chili flakes (if you like it spicy). Bring mixture to a gentle simmer, then pour into onion jar. Cool to room temperature, then close tightly and refrigerate. Tacos and burgers get ready!

With a dash of creativity and a sprinkle of patience, you'll have your very own jars of tangy, crunchy treasures to enjoy! Plus, you’ll save money by making your own:) So, gather your veggies, embrace your inner pickler, and let the pickling party begin!