Homemade quick pickles are easier than you think - and oh so versatile! We have everything you need to know to make your favorite vegetables into snappy brined quick pickles in just 24 hours. In addition to sharing recipes for how to pickle radishes, asparagus, beets, onions, peppers and jalapeños, we're sharing our tricks and tips for quick pickling just about anything.
All you'll need to do is whip up a simple brine and add your veggies and flavorings of choice. We made Scallion Jalapeño Pickles, Turmeric-Ginger Radish Pickles, Herbed Rainbow Pepper Pickles, Asparagus Garlic Pickles and Thyme Shallot Pickles, but the possibilities are endless! We hope these quick pickle recipes inspire you to create your own.
Essentially, a quick pickle is a vegetable (truly any vegetable!) brined in a solution of vinegar, water, salt and sugar.
Note that it's important to store quick pickles in the refrigerator if they are not canned. Quick pickled vegetables will not last nearly as long as properly canned produce, so it's best to make small batches.
If you're following another person's recipe, be sure to take notice of whether or not the process requires canning or if you can follow a quick-pickling process.
Just as there are countless vegetables to pickle, there are also unending options when it comes to vinegar for your brine. You can use your favorite vinegar and experiment with different kinds for different vegetables.
White vinegar is the most basic, all-purpose option for quick pickles. (It's also the most cost-effective, often going for less than $3 for a gallon.)
However, we also love using rice vinegar, apple cider, champagne vinegar or even sweeter varieties like balsamic.
If you're using a more syrupy vinegar (like balsamic), we recommend using a mixture that includes a lighter white or apple cider vinegar to thin it out a bit. And remember, darker vinegar will color your pickles, so if you're concerned about aesthetics, stick to a lighter- or clear-colored brine.
MAKE THE BRINE
Now it's time to make the brine! For simplicity, we stick with a simple brine recipe of equal parts water and vinegar, plus a bit of sugar and salt to cut the acid. You'll need to heat the brine in a saucepan to dissolve the sugar and salt.
Once you have your basic brine, it's time to add various spices, herbs and other flavorings. You can always stick with a simple, spice-free brine, but we like to add a little extra flavor. A little spice goes a long way, and the flavor possibilities are truly endless!
Spices, herbs and other flavorings are the key to a great quick pickled vegetable. You can get as creative as you'd like, or you can stick to the basics. Once you have a basic understanding of flavor combinations, you can come up with your own quick pickle recipes!
Use fresh or dried herbs like thyme, rosemary, dill, oregano, etc. to add flavor to your pickle. Dill pairs perfectly with fresh cucumbers, while thyme complements tomatoes. (Yes, pickled cherry tomatoes are a thing - they're delicious!)<