Quick Pickled Vegetables
Quick pickling is the process of submerging fresh vegetables in a heated brine of vinegar, salt, and water to achieve a crisp texture and bright flavor. Unlike canning, these vegetables remain in the refrigerator and are ready to eat once the jar has cooled to room temperature.
The ratio is your anchor
Maintain a 1:1 ratio of vinegar to water. This keeps the vegetables crisp and the acidity balance sharp.
- small saucepan
- glass mason jar with lid
- chef's knife
- cutting board
What goes in.
- 1 lbassorted vegetables (carrots, cucumbers, or red onions), sliced
- 1 cupdistilled white vinegar or apple cider vinegar
- 1 cupwater
- 1 tbspkosher salt
- 1 tbspgranulated sugar
- 1 tspwhole peppercorns
- 2 clovesgarlic, smashed
Heating the solution
Dissolve the salt and sugar in the simmering liquid completely before pouring it over the vegetables to ensure even seasoning.
The method.
Prepare the vegetables
Slice your vegetables into uniform sticks or thin rounds to ensure they pickle at the same rate. Pack them tightly into a clean glass jar along with the garlic and peppercorns.
Simmer the brine
Combine the vinegar, water, salt, and sugar in a saucepan over medium heat. Stir until the salt and sugar disappear into the liquid; do not let it come to a rolling boil.
Fill the jar
Pour the hot liquid over the vegetables until they are completely submerged. Leave about an inch of space at the top.
Cool and store
Let the jar sit uncovered on the counter until it reaches room temperature. Seal the lid and move to the refrigerator.
Other turns to take.
Spicy
Add one halved fresh chili pepper or a half-teaspoon of red pepper flakes to the jar before pouring the brine.
Herbed
Tuck a sprig of fresh dill, rosemary, or thyme into the jar to infuse the brine as it cools.
When it doesn't go to plan.
Use vegetables that are firm, like cauliflower florets or green beans, if you want them to stay crunchy for longer.
Always leave the vegetables in the fridge for at least four hours before eating to allow the brine to penetrate.
If you run out of brine, top off the jar with a little extra vinegar rather than water to keep the acidity levels high.
The ones that keep coming up.
How long do these last?
Kept in the refrigerator, these remain high-quality for up to two weeks.
Can I reuse the brine?
Once the vegetables are gone, the brine has lost its potency. Start with a fresh batch for your next round.
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