Quick Pickling Vegetables
Are you ever hit by the craving for a tart pickled vegetable but can’t seem to find anything in the fridge? Happens to me all the time. The good news is that you can whip up a batch by quick pickling vegetables on your own and be snacking in no time. In this episode I talk about two methods to get your pickle fix in a snap. Be sure to listen for all the goodness!
Mentioned in the Show
Quick Pickle Method #1 (Salting)
1 lb thinly sliced cucumber, summer squash, or zucchini
1 Tablespoon kosher salt
1 teaspoon dried dill
2 teaspoons vinegar
Wash and peel vegetables and slice them as thin as possible. Put in colander and toss with salt, using your hands to make sure the salt is well incorporated into the vegetables.
Let sit for 20 minutes, and toss and knead the vegetables to extract the liquid. When no more liquid can be extracted, rinse with cold water and place in bowl. Toss with dill and vinegar and serve immediately. If the vegetables are too sour, a pinch of sugar can help.
Quick Pickle Method 2 (Liquid Brine Method)
Makes 2 pint jars of quick pickles
Vegetables sliced to pack tightly into two pint jars
1 1/2 cup vinegar (apple cider or white distilled)
3/4 cup water
3 Tablespoons kosher salt
1 Tablespoon black peppercorns
Clean 2 glass pint jars with hot soapy water, rinse and dry well.
Pack the vegetables into the jars. Combine vinegar, water, salt and peppercorns in a heavy saucepan and heat to a boil. Pour brine into jars, leaving about 1/2 inch of space at top. Put lid on jars and let sit until room temperature. Sore in fridge. Can be ready to eat in as little as two hours, but flavors will intensify over the next day or two. Will keep at least a week in fridge.
Other quick pickle links:
Quick pickle carrots
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