Quick Pickling is a great way to preserve vegetables without all the hassle of boiling the jars. This recipe will enable you to pickle many of your favorite veggies, including onions (red, yellow, sweet, and pearl), cucumbers, garlic, cauliflower, carrots, and green beans! Think about the things you love in your Bloody Mary’s, as a side to your summer BBQs or just a quick snack, and then get pickling!
Starting with a great brine makes these pickles sing. This brine will work will all of the veggies mentioned above and is enough for a dozen 1/2 pint jars.
- 4½ cups water
- 1½ cup unseasoned rice vinegar
- 6 tablespoons white vinegar
- 12 tablespoons granulated sugar
- 6 tablespoons of Kosher salt
Bring the water to a boil in a large heavy pot. Add the remaining ingredients, and stir until everything has dissolved. Set aside and let the brine cool to room temperature.
Quick Cucumber Pickles:
Per half pint jar:
- 2 cloves of garlic, sliced lengthwise
- ¼ tsp whole black peppercorns
- 1 juniper berry
- ¼ teaspoon of mustard seed
- ¼ teaspoon of coriander seed
- 3 sprigs of fresh dill
- 1 grape leaf (optional; it will help keep the veggies fresh and crunchy)
- 1 large and straight Persian cucumbers sliced into quarters lengthwise. 12 will make about a dozen jars.
Quick Curry Cauliflower Pickles:
Per half pint jar:
- Stuff the jar with bite-sized pieces of cauliflower
- 2 cloves garlic, sliced
- ¼ teaspoon mustard seeds
- ¼ teaspoon curry powder
- 1 grape leaf (optional)
- Pinch turmeric
Place all ingredients at the bottom of the jars. Then stuff the sliced vegetables (as many as you can fit). Cover everything with the brine, close the jar tightly, and refrigerate for at least 5 days and up to a month.
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Happy Summer and Happy Pickling!!
Photographs by Blakeney Sanford