Quick pickles add a lot of depth to the flavor profile of a dish. Let’s dive into how to master the quick pickle. In only 35 minutes, you will have quick pickles that add crunch, acid, and bite to your dish!
What Vegetables or Fruits can be Pickled?
- Bell Peppers
How Should the Vegetables or Fruits Be Cut?
To achieve a quick pickle in only 35 minutes, you will need to cut your vegetables or fruits thinly to allow them to pickle in a short time.
Essential Ingredients and Ratios for a Pickling Liquid
To create a pickling liquid, boil the following ingredients:
- 1/2 cup acid (typically white vinegar)
- 1/2 cup water
- 1 teaspoon salt
- 1/2 teaspoon sugar
The amount of pickling liquid will depend on the number of vegetables or fruits that are pickled. The rule of thumb is to ensure that your vegetables or fruits are fully submerged in the liquid.
- Red Wine Vinegar
- Apple Cider Vinegar
- Champagne Vinegar
- Rice Wine Vinegar
Noteworthy Additions to Pickling Liquid
You may add spices or herbs to a brine. When you add spices to your brine, ensure they are whole spices and not ground spices.
- Coriander seeds
- Mustard seeds
- Whole cloves
- Whole nutmeg
- Dill seeds
- Fennel Seeds
- Anise seeds
- Cumin seeds
- Pink peppercorns
- Black peppercorns
- Lime Juice
- Lemon Juice
How to Eat Quick Pickles
Below is a list of ways to enhance a dish with pickled vegetables:
- Alongside thinly sliced beef
- On top of a filet of whitefish
- Inside a fish or chicken taco
- Dressing a burger
- Dressing a sandwich
- Tossed in a salad
- Inside a rice bowl
Tips for Storing The Pickles
Store vegetables and fruits in a sealed container or jar, in the pickling liquid, and refrigerate. Consume after 30 minutes (for a quick pickle) or up to 4 weeks (for a standard pickle).
- 1/2 cup water
- 1/2 cup white vinegar
- 1 tsp salt
- 1/2 tsp sugar
- 1 shallot or other vegetable, thinly sliced
1. Thinly Slice Vegetables or Fruits
- Thinly slice shallots (or other desired vegetables).
- Place into a clean jar that has a lid.
2. Boil Pickling Liquid
- Combine water, white vinegar, salt, and sugar into a saucepan on the stovetop at high heat, along with desired whole spices.
- Boil for 5 minutes.
3. Add Pickling Liquid to Jar
- Pour pickling liquid into the jar of shallots.
- Allow shallots to sit in the brine for 30 minutes uncovered. We have suggested you use a jar with a lid so that you may seal the jar after the pickling liquid has cooled and refrigerate the pickled vegetables for future use.
- Serve and enjoy!