Quick Vinegar-Brined Vegetables
A quick pickle is a method of submerging fresh vegetables in a heated solution of vinegar, salt, and water to impart tang and crunch within an hour. Unlike long-term canning, these are meant for the refrigerator and should be consumed within two weeks.
Consistency is the secret to the crunch.
Cut your vegetables into uniform shapes so they absorb the brine at the same rate. Ensure your jar is clean before filling.
- 1-quart mason jar with lid
- small saucepan
- chef's knife
- cutting board
What goes in.
- 1 lbfirm vegetables (cucumbers, carrots, or radishes), sliced
- 1 cupdistilled white vinegar
- 1 cupwater
- 1 tbspkosher salt
- 1 tbspgranulated sugar
- 1 tspmustard seeds
- 2 clovesgarlic, smashed
The Heat Matters
Pour the brine over the vegetables while it is still steaming. The residual heat softens the raw edge of the vegetable just enough to allow the salt and vinegar to penetrate the fibers.
The method.
Prep the jar
Pack the sliced vegetables, smashed garlic, and mustard seeds tightly into the glass jar, leaving about an inch of space at the top.
Make the brine
In the saucepan, bring the vinegar, water, salt, and sugar to a boil over medium-high heat. Stir until the crystals disappear.
Fill the jar
Carefully pour the hot liquid into the jar, covering the vegetables completely. Tap the jar against the counter to release any trapped air bubbles.
Cool and set
Let the jar sit uncovered on the counter until it reaches room temperature. Screw on the lid and place it in the refrigerator for at least one hour before eating.
Other turns to take.
Spicy
Add one sliced serrano or jalapeño pepper to the jar before pouring the brine.
Herbal
Tuck two sprigs of fresh dill or a few black peppercorns into the jar for aromatic depth.
When it doesn't go to plan.
Use vegetables that are fresh and firm; soft vegetables will turn mushy in the brine.
Keep the jar in the coldest part of the refrigerator to maintain the crunch.
If the liquid does not cover all the vegetables, add a splash more vinegar or plain water.
The ones that keep coming up.
Can I use apple cider vinegar instead?
Yes, but keep in mind it will add a darker color and a slightly fruitier note to the brine.
Why did my vegetables turn soft?
They were likely left in the warm brine too long or were over-ripened before pickling. Stick to firm, crisp produce.
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