Add to favourites
News Local and Global in your language
22nd of July 2018


Quick Pickling 101

While you can technically pickle any time of year, something about quick pickling always feels very summery to me. On a hot day, I love reaching into the fridge to enjoy a crisp pickled vegetable for a snack or with my lunch, and quick pickles are so easy to make. They’re perfect for all the 4th of July grilling this week!


When I say “quick pickles,” my mind goes to cucumbers first, but you can quick pickle pretty much any vegetable. Quick pickled cauliflower is my second favorite behind cucumbers, but I also love yellow squash, carrots, green beans, and asparagus.


You can also play with different kinds of flavorings for the brine. A plain brine just calls for vinegar, water, and salt, but you can add different herbs and spices to flavor the brine and vegetables. The flavorings I include most often are garlic cloves and whole black peppercorns, but you can also do fresh herbs like dill, rosemary, and thyme, or spices like turmeric or coriander.


It’s helpful to think about the classic flavor affinities for the vegetables you pick, and go from there. For instance, if you did a quick pickle for carrots, you may want to add some flavor affinities like ginger or lemon peel. It can be helpful to get a copy of the Flavor Bible to look up flavor ideas!

Okay, let’s go through the process of how to do a quick pickle. The major difference between quick pickling and regular pickling is that we’re not canning anything, and the vegetables must be stored in the fridge and eaten within a month or two of making them. But you can make as small or large of a batch as you’d like!


To get started, wash and cut your selected vegetable, then place it into a clean, dry container. I like glass tupperware or glass jars for quick pickling, as you’ll be adding very hot brine to the container.


Next add whatever flavorings you’d like into the jars. To go with the Persian cucumber, I added a garlic clove and some fresh chives. I had originally planned for dill, but when I opened the fridge, my eye went to the chives first and I thought their subtle onion flavor would go well with the cucumber.


Bring the brine to a boil, made with equal parts vinegar and water, plus salt, then pour it into the jar. You want to completely cover the vegetables with the brine.


Put a lid on, then let the jar cool to room temperature before storing in the fridge.


I like to let the pickles sit in the fridge for at least one day, though they really start tasting more pickle-like after 2–3 days. You will see the color change from the bright green fresh color to a more yellowish green color that’s typical of pickles.

They will last in the fridge for at least one month, and up to two. Enjoy!


Basic Quick Pickles

July 1, 2018 0

Prep Time:5 MinutesDifficulty:EasyCook Time:5 MinutesServings:4 Servings Ingredients 1 cup Vinegar (See Note)1 cup Filtered Water1 Tablespoon Kosher Salt1/2 pound Sliced Cucumbers1 clove Garlic20 Chives, Cut Into 1-inch Pieces Instructions Combine vinegar, water, and salt in a saucepan, and bring to a boil over high heat. Cook for a few minutes, just enough to dissolve the salt.

In the meantime, place cucumbers, garlic, and chives in a clean glass jar or container.

When the brine is ready, pour it over the vegetables, making sure to completely cover the ingredients. Seal with a lid, let the jar cool to room temperature, then place in the refrigerator for at least one day before enjoying.

The fridge pickles will keep for at least one month.

Note: I recommend white or red wine vinegar, apple cider vinegar, or rice vinegar. Use a quality vinegar, not the giant plastic jugs of distilled white vinegar.

Joanne Ozug of Fifteen Spatulas Joanne

Joanne is the creator of the Fifteen Spatulas food blog and Youtube channel, where she shares her passion for from-scratch cooking through recipes and videos. With an interest in food that started at a very young age, Joanne has committed herself and her blog to helping people realize that cooking real food from scratch doesn’t have to be intimidating or time-consuming. She tries to focus on explaining the hows and whys of cooking: for example, why patting a steak dry before searing can be the difference between a good and bad steak, or how to cream butter and sugar properly, and why it can directly determine how light or heavy your cake turns out. She believes when you truly understand what’s happening on the stovetop, that’s when you become a great cook. Joanne and Fifteen Spatulas have been featured in numerous media outlets, including the TODAY show, Cooking Channel TV, Fine Cooking, Glamour, Redbook, Better Homes & Gardens, and more. At home, she's in charge of all the food but her husband is in charge of all the drinks. He doesn't cook, but he roasts his own coffee, brews his own beer, and can make the darn best cappuccino on the planet.

More Posts by Joanne (49)

Follow Joanne: Joanne's blog:

Read More

Leave A Comment

More News

The Pioneer Woman

What's New

Women on Business

Disclaimer and is not the owner of these news or any information published on this site.