Wednesday, April 26, 2017

Quick Pickles - April Challenge

A group of us are participating in a year long Food in Jars Mastery Challenge hosted by Marisa of Food in Jars, and April was Quick Pickle Month.

So what is a quick pickle? Quick pickles are also known as refrigerator pickles. They are simply vegetables (or fruits) that are pickled in a vinegar, water, and salt (sometimes sugar, too) solution and stored in the refrigerator. Quick pickles don't develop the deep flavor that fermented pickles do, but they also only require a few days in the brine before they can be enjoyed. Quick pickles also do not require canning when refrigerated.

Cool, briny pickles straight from the fridge are one of the simplest pleasures of summer. Quick pickling is also a brilliant solution for preserving a plethora of vegetables from the market or your garden. Quick pickling doesn't require canning or a bushel of vegetables. Best of all, you can adapt this simple formula for any fresh vegetables; try a mixture of vinegars and spices for a truly custom pickle pleasure.

Pickling is best done with super-fresh vegetables or fruits. Save the slightly bruised specimens for soups or other forms of preservation. Almost any vegetable or fruit can be pickled, and the shape you choose to pickle in is entirely up to you. For example, carrots can be peeled and sliced into matchsticks or coins. Cherry tomatoes are best preserved whole. Green vegetables, such as green beans or asparagus, can be blanched in boiling water for two to three minutes and then shocked in an ice bath to preserve their color, but this step is purely optional. (source: The Kitchn)

So off we set to make Quick Pickles! It was fascinating to see what each of us came up with. We had everything from pickled avocado, to broccoli, garlic, 3 bean salad, green beans, zucchini, cauliflower, eggs, peas and carrots and so much more! Just take a look!

Three Bean Super Quick Pickle Salad - Pamela Gram - The Pit Stop BBQ, LLC
Three Bean Super Quick Pickle Salad Recipe

Quick Pickled Dilly Beans - Veronica Gantley - My Catholic Kitchen
Quick Pickled Dilly Beans Recipe

Quick Pickled Broccoli - Mary Marshall - Cooking with Mary and Friends 
Quick Pickled Broccoli Recipe

Quick Pickled Garlic - Lynn Vining - Southern With a Twist  
Quick Pickled Garlic Recipe

Zucchini Bread and Butter Pickle Chips - Sara De Leeuw - My Imperfect Kitchen
Zucchini Bread and Butter Pickle Chips Recipe

Quick Pickled Avocado with Cilantro and Dragon Pepper  - Ann Klein
Brine Recipe

Spicy Picked Eggs - Beverly Calhoun
Spicy Picked Eggs Recipe

Quick Pickles with Cauliflower and Pepperoncini Peppers  - Julie Posigian
Quick Pickles with Cauliflower and Pepperoncini Peppers Recipe

Quick Pickled Peas and Carrots - Tami Young
Quick Pickled Peas and Carrots Recipe
bring to a boil:
1 1/2 cup white wine vinegar
1 cup white wine
1/3 cup sugar
2 teaspoons fennel seeds
2 teaspoons mustard seeds
1 teaspoon red pepper flakes
1 bay leaf
2 teaspoons McCormick Tuscan seasoning
1 tablespoon sea salt
Once it came to a boil, I added 1 whole peeled and sliced head of garlic and simmered for 5 minutes. I added 1 small bag rainbow carrots cut in half and simmered for 1 minute. I removed the carrots and mixed them in a bowl with 1 small bag sugar snap peas and then put them in a sterilized quart jar and poured the brine over it.


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