How To Make a Quick Pickle
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4.1
How To Make a Quick Pickle
Description
How To Make a Quick Pickle involves placing trimmed vegetables like carrots and green beans into a clean quart-sized jar, packing them snugly to minimize air gaps. A brine made from boiling white vinegar, water, kosher salt, and pickling spices is poured over the vegetables, fully submerging them. The jar is left uncovered until the brine cools to room temperature, then sealed and refrigerated.
The vegetables absorb the vinegar brine and spices, resulting in a crisp, tart pickle with subtle spice notes after just an hour. Over days, the flavors meld and intensify while the vegetables maintain a firm texture. This technique produces quick, accessible pickles without fermentation or long processing times.
Serve these pickles as a tangy condiment alongside sandwiches, charcuterie, or grilled meats. Their bright acidity and crunch complement rich or fatty dishes, making them a versatile addition to meals.
For best results, use mild vinegar and fresh vegetables, and keep the pickles refrigerated. They remain good for up to one month when properly stored. Adjust the pickling spice and salt to taste preferences.
Ingredients
- carrot trimmed and cut to fill a quart sized wide mouth mason jar, vegetables of your choice
- green beans trimmed and cut to fill a quart sized wide mouth mason jar, vegetables of your choice
- 2 cups white vinegar or other mild vinegar
- 1 cup water
- 3 Tbsp pickling spice
- 1 tsp kosher salt
Instructions
- Fit the vegetables into a clean (preferably sterile) quart sized mason jar as snugly as possible, leaving at least 1/2 inch at the top. I like to use wide mouthed jars for easy removal.
- Heat the vinegar, water, salt, and spices to a boil in a saucepan, then pour into the jar to completely immerse the vegetables. Add the spices into the jar along with the liquid.
- Let sit until cooled to room temperature, then cap and refrigerate.
- Your pickles will be ready to eat in an hour, and will just keep getting better in the fridge for up to a month.
- This makes 1 quart.
Notes
- Use fresh, crisp vegetables and a clean jar to ensure safe, flavorful quick pickles.
- The pickles are ready in as little as one hour but improve in flavor over several days in the refrigerator.
- Keep pickles refrigerated and consume within one month for best quality.
- Adjust the vinegar type and amount of pickling spice to suit your flavor preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1quart
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75kcal | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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