Quick Pickles: Easy How To
Quick Pickles: Fresh veggies, no scary canning!
Heating up the brine is the only cooking involved in making these delicious Quick (refrigerator) Pickles. Use your favorite veggies and go to town with taste!
About this time every year, Facebook, IG and the Twitterverse come alive with everything canned. I am the first to admit that canning scares me – maybe it’s the vague botulism inference, or maybe it’s the sheer work involved. Quick (or refrigerator) Pickles are the best of both worlds – you can preserve these veggies without buying expensive canning supplies and they keep for several months (if they last that long) in the refrigerator. Plus they are ridiculously easy.
My favorite veggies for this are banana peppers, onions and carrots. The peppers give the brine a little spicy kick, and the carrots make them a little more sweet. The onions are simply divine.
The Veggie Options for Quick Pickles are practically endless…
Although firm veggies probably work the best. Here are some other ideas:
There’s also asparagus, radishes, mushrooms, jalapenos, even garlic. All are delicious Quick Pickles and are a perfect addition to salads, sandwiches, cheese boards and even served next to your favorite meats.
Quick Pickles don’t develop the depth of flavor that regular pickles do, but they’re ready to eat fast – usually as soon as 24 hours after preparing them. And you can test them without ruining the whole batch.
Mason jars (affiliate links follow) are the go to in the canning world because they’re cheap and easy. These ones are blue – and super handy to have around the house for lots of things besides canning. (I use one as a glass to help keep track of my daily water intake, and they’re great as a vase, to name a few.) You can use these slightly more decorative jars with locking lids too.
Mason jars aren’t the only thing you can use~
Because these containers aren’t going through the rigorous canning procedure, you can use just about anything with a lid. I especially like quart size Chinese take out containers for these. Just make sure whatever you use is nice and clean. A preliminary run through the dishwasher is a great idea. No dishwasher? Be sure to use plenty of hot, soapy water and rinse thoroughly.
Here comes the most difficult part: cutting the veggies. Hone those knife skills! Or go hog wild and get a mandoline slicer. But be super careful ~ they’re crazy sharp.
After you cut the veggies, divvy them up between a couple of quart size Mason Jars (or comparable sized container). You can use smaller jars -you’ll just use more of them. Pack them in there, but don’t mash them down.
Make the brine in a small pot, and carefully pour it over the veggies in their jars. If the brine doesn’t cover the vegetables completely, add enough hot water to do so. Leave about an inch of head room at the top of the container.
Let the pickles cool, then screw on the lids and pop them in the fridge. If you can, let them sit for at least 24 hours to get some flavor and mellow out a bit. The longer they last in the refrigerator, the better they’ll taste.
Although the lids are often really on there (you might need a can opener the first time) these are NOT preserved and have to be kept in the fridge.
Once the veggies are gone, use the brine in salad dressings in place of vinegar for an extra kick, or add a splash (along with some of the veggies) to your own custom made Bloody Mary! (Recipe courtesy of My Gourmet Connection.)
Quick Pickles
Ingredients
Veggies to be pickled
- 3/4 pounds Banana Peppers, sliced in 1/4" rounds
- 4 Carrots, peeled and cut in 2" long pieces
- 1 Yellow Onion, peeled and thinly sliced
- 4 Garlic Cloves, peeled and lightly smashed
Brine
- 2 cups White Vinegar
- 2 cups Water
- 1/4 cup Honey
- 1 tsp Kosher Salt
Instructions
- Put sliced veggies in clean jars. If using other types of veggies, cut enough to fill up two 28 ounce jars snugly. (Don't smash them in.)
- Combine brine ingredients in a small saucepan and bring to almost a boil over medium high heat, stirring occasionally to dissolve the sweetener and salt.
- Carefully pour the brine over the vegetables. If there is not enough brine, add hot water to top off the container. Let the pickles cool to room temperature before screwing on the lid. Use a butter knife to move the veggies around a little to make sure there are not any air bubbles in the jar, and that they all fit nicely. Refrigerate until cold. Remember – these have not been preserved, so they need to be stored in the refrigerator.
- Depending on the thickness of the veggies, they might be ready to eat right away, or they might need a couple of days in the fridge before they're ready. (Try one from time to time to check!)
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