Quick Pickling Recipes from the Garden of Hope
- ½ cup unseasoned rice vinegar or white vinegar
- 1 Tbsp. sugar
- 2 tsp. kosher salt
- 1 cup thinly sliced vegetables (such as carrot, red onion, and/or cucumber). You can pickle just about any vegetable - experiment with any you want to try.
- Measuring cup
- Cutting board
- 2 wide-mouth pint jars with lids or ceramic or glass containers with lids.
- Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved.
- Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes. No canning required- these can last in the refrigerator for a couple of weeks.
- Customized Pickle Flavors (Optional)
- The secret to a really unique, flavorful pickle is in the spices you add to the brine. Dill pickles are nothing more than cucumbers flavored with garlic, dill seed, and red pepper flakes. Carrots become more exotic when pickled with coriander, ginger, turmeric, and thyme. Other classic combinations include green beans with garlic and fresh dill, cherry tomatoes with black pepper
NOTES ON FLAVORING QUICK PICKLES
- Fresh herbs: dill, thyme, oregano, and rosemary hold up well
- Dried herbs: thyme, dill, rosemary, oregano, or marjoram
- Garlic cloves: smashed for mild garlic flavor, or sliced for stronger garlic flavor
- Fresh ginger: peeled and thinly sliced
- Whole spices: mustard seed, coriander, peppercorns, red pepper flakes
- Ground spices: turmeric or smoked paprika are great for both color and flavor