Do you like the taste of store-bought pickled vegetables and have always wondered how to make it at home in an easy way?
Well, that is precisely what quick pickling is about. It will help you preserve your vegetables longer. So, I’ll tell you how to quick pickle vegetables, right here in this article!
What Are Quick Pickles?
Quick pickles are those that are pickled in vinegar, salt, water and sugar (at times) and stored in the refrigerator and left to ferment.
While they do ferment, they do not have the highly fermented flavour of regular pickles, but they taste really good and require just a few days in the pickle brine before you consume them.
To get the best out of pickling vegetables, you will need to pick out fresh vegetables, without any blemishes and the good part is that you could practically use any vegetable of your choice to make a quick pickle.
How to Quick Pickle Vegetables the Right Way?
Making the brine:
Making the brine is easy. All it needs is equal parts of vinegar and water. The good part is that you can use any vinegar of your choice. Be it white vinegar, apple cider vinegar, rice vinegar or even white vinegar.
Nevertheless, avoid using malt vinegar or balsamic vinegar as they are more concentrated.
Choosing the flavouring:
The flavouring of the pickle is exactly what you make of it by adding in spices or herbs.
Here are some commonly used quick pickle flavourings:
Fresh herbs: Herbs like rosemary, dill, thyme , oregano
Spices: Mustard seeds, smoked paprika, turmeric, peppercorns, coriander seeds, red chilli flakes
Fresh seasoning: Smashed ginger, crushed garlic
Dried herbs: Thyme, rosemary, dill, oregano, marjoram
Easy Recipe for a Quick Pickle
Ingredients:
- 250 grams vegetables of choice
(Suggestions: Carrots, cucumbers, cherry tomatoes, beans, summer squash) - 1 sprig of fresh herbs of choice
- ½ tbsp salt
- ½ tbsp sugar (optional)
- ½ cup water
- ½ cup vinegar of choice
- ½ tsp dried herbs or spices
- 1 tsp spices
Method:
Wash the vegetables well under running water and chop them up into slices or wedges, as you’d wish to. Pat dry the vegetables with a paper towel to get rid of any water or moisture.
Then, take a jar or two (in case your jars are small) and add in the flavourings (spices, herbs, seasoning etc).
Note: In case you are using two jars, make sure to divide all the ingredients before you begin with the assembling procedure.
Next, add in the vegetables. Make sure that all the vegetables are tightly packed (but do not smash them) and leave an inch space at the top, until the lid so that the lid fits and screws on perfectly.
Make the brine: You will need to heat a saucepan on medium heat and add in the vinegar, water, salt and sugar. Give it a good mix and let it come to a boil.
Lastly, add in the pickle brine. Pour the brine over the vegetables and fill each jar to the top (leaving ½ to 1 inch space at the top). Thereafter, tap the jars gently on a cloth, placed on your counter. This will help remove all the air bubbles. Seal the jar(s) by screwing on the lids tightly and securely. Leave them to sit at room temperature until cool.
Thereafter, store the quick pickled vegetables in the refrigerator and wait for at least 48 to 72 hours before you can open them to consume.
Remember that the older the pickled vegetables get, the better they will taste. So waiting even for around a week before you can consume them will be ideal.
Storage/shelf-life: These quick pickles are stored in the refrigerator, but they aren’t canned. Therefore, the shelf-life will be around 2 months and has to be stored in the refrigerator when not in use.
Pickled beet and eggs
- 1 cup white wine vinegar
- 2 cups water
- 1 medium beetroot, peeled and diced
- 1/3 cup caster sugar
- 2 bay leaves
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 6 hard boiled eggs, peeled
- 2 teaspoons sea salt
Recipe – Combine 1 cup of water and the beet in a small pot and bring to a simmer. Cook for 20 minutes, or until the beet pieces are fork-tender. Add vinegar, sugar, bay, spices, salt and water and simmer for a few mins until the sugar dissolves.
Transfer the brine to a large sterilized jar. Put the eggs in it. Cover and chill overnight. Seal and leave in a cool, dark place for at least two weeks. Once opened, keep in the fridge and eat within two weeks.