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|
|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.
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original