Quick Pickled Vegetables
This is not fermentation; it is about immediate preservation and texture. Keep a jar of these in the fridge to cut through the richness of roasted meats or to provide a sharp contrast on a plate of fresh greens.
Consistency is your main tool.
The thinner you slice your vegetables, the faster they will absorb the brine. Use a mandoline or a very sharp knife to keep pieces uniform so they pickle at the same rate.
- glass mason jar with tight lid
- small saucepan
- chef's knife
What goes in.
- 1 lbassorted vegetables (radishes, cucumbers, carrots, or red onion)
- 1 cupwhite vinegar or apple cider vinegar
- 1 cupwater
- 1 tbspkosher salt
- 1 tbspsugar
- 1 tspwhole peppercorns
- 2garlic cloves, smashed
Pouring while hot
Pouring the boiling brine over the cold vegetables jumpstarts the process by softening the cell walls slightly, allowing the acid to penetrate the vegetable instantly.
The method.
Prep the vegetables
Wash and trim your vegetables. Slice them into rounds, batons, or thin strips. Pack them tightly into your clean jar.
Make the brine
Combine vinegar, water, salt, sugar, peppercorns, and garlic in a small saucepan over high heat. Stir until the salt and sugar dissolve completely.
Submerge
Pour the hot liquid directly over the vegetables in the jar. Ensure everything is completely covered by the liquid, adding a splash of water if the jar isn't full.
Cool and store
Leave the jar uncovered on the counter until it reaches room temperature. Screw on the lid and move to the refrigerator. They are ready to eat once cold, usually after one hour.
Other turns to take.
Spicy
Add one sliced serrano or jalapeño pepper to the jar before pouring in the brine.
Herbal
Toss a sprig of fresh dill, rosemary, or a few mustard seeds into the jar for aromatic depth.
When it doesn't go to plan.
Use glass jars; plastic will absorb the scent of the vinegar and garlic permanently.
If the vegetables aren't fully submerged, the top layer will discolor and soften faster than the rest.
These will stay crisp for about two weeks in the refrigerator, but they are best consumed within the first few days.
The ones that keep coming up.
Can I reuse the brine?
Once the vegetables are gone, discard the brine. It loses its potency and safety after the first batch of vegetables has been processed.
Does the type of vinegar matter?
White vinegar provides a neutral, sharp bite. Apple cider vinegar adds a slight fruitiness and a darker color. Use whichever aligns with the flavor profile of your meal.
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