If you’ve never tried your hand at making homemade quick pickles than you are missing out on a rare pleasure. Each batch of homemade quick pickles has a unique personality. There are so many factors that go into the way a pickle will end up tasting, that no two batches ever seem to come out completely alike. While you might expect that to be frustrating, I think it’s kind of exciting. (In a geeky sort of way.)
There are several different basic methods of pickling, but quick pickling, or refrigerator pickling, is one of the simplest. Basically, you stick produce in a vinegar-based brine, along with salt, sugar, and spices, then leave it in the fridge for a couple of weeks. That might not sound incredibly “quick”, but believe me, it’s a whole lot less dicey than fermentation, and a lot less hassle than water bath canning.
Besides the simplicity, quick pickles have some other, very attractive qualities. For one thing, whatever you are pickling is treated with minimal heat. That can help keep cucumbers crispy, carrots snappy, and fruits toothesome. You also have loads of freedom in picking your pickle’s flavors. By changing the vinegar, playing with the ratios of salt and sugar, and getting creative with your herbs and spices, you can build quick pickle recipes that are totally customized.
Vinegar
For quick pickles, you want to have a ratio of at least 50% vinegar to water. White vinegar will suffice for most pickle recipes, but you can use other vinegars for different flavors. Don’t be afraid to try something new, or blend different vinegars in the same pickle jar.
- White Vinegar
- Rice Vinegar
- Apple Cider Vinegar
- Red Wine Vinegar
- Plum Vinegar
- Champagne Vinegar
- Balsamic Vinegar
Salt & Sugar
Determining the correct amount of sugar for your pickles is probably the trickiest bit of the whole recipe. You’ll need to add some salt to aid in preservation, but not so much that it will ruin the flavor. Sugar does not need to be added, but it can be very tasty, depending on what you are pickling. Plus, sugar can help to reinforce cell walls of fruits and veggies, helping your pickles to have a good texture. Start out your brines with about 1 tablespoon of salt per 4 cups of vinegar/water mixture. Add between 1 tablespoon and 1 cup of sugar, depending on the desired sweetness of your pickles.
Fruits & Veggies
Really, you can quick pickle almost anything, but some fruits and veggies take to the process better than others. Here are a few of my favorites.
- Cucumbers
- Okra
- Green Beans
- Snap or Snow Peas
- Bell Peppers
- Hot Peppers
- Cabbage
- Bok Choy
- Green Tomatoes
- Fennel
- Green Mango
- Watermelon Rinds
- Boiled Beets
- Pears
- Apples
Herbs and Spices
Again, it’s pretty much a free-for-all when it comes to picking your herbs and spices. You can go for a classic dill by using dill seeds and fresh dill fronds. Or, you could try giving your pickles an Asian flair by using anise or ginger root. Give your pickles a spicy kick by including fresh jalapenos, horseradish root, or hot chili peppers. Sweet things up with a little cinnamon, nutmeg, or allspice. When you’re not sure which way to go with your spices, you can always fall back on a basic pickling spice.
This recipe for a basic pickling spice comes from SimplyCanning.com:
- 6 Tablespoons Mustard Seed
- 3 Tablespoons Whole Allspice
- 6 tsp coriander seed
- 6 whole cloves
- 3 tsp ground ginger
- 3 tsp red pepper flakes
- 3 bay leaves
- 3 cinnamon sticks
Prep and Time Table
Combine the salt, sugar, and water in a saucepan until it simmers. Stir the brine, to make sure that everything dissolves completely. Put the produce you are pickling into a sterilized jar, along with any herbs and spices you are using. Try to put the tiniest ingredients on the bottom, so the produce will hold it down. Carefully pour the hot brine into the jar, then use a chopstick or a spoon handle to squeeze out any bubbles. Put a lid on your pickles, then let them cool down enough to stick in the fridge.
Leave them refrigerated for about two weeks, then they should be ready to eat! Keep in mind that you’ll need to brine softer veggies, like cabbage, for less time, and harder veggies, like carrots, for longer. The pickles will remain “good” for a while, but you can judge their tastiness by their color, smell, and texture. Most quick pickles will last for a couple of months, but softer veggies might not.
I’ll be posting some recipes for different kinds of quick pickles soon. In the meantime, what’s your favorite kind of pickle?