7 STEPS TO QUICK

PICKLE ANY VEGETABLE

Presented by: Juan Esteban Castro

Giraldo, Juan Esteban Cabrera Acosta
February 28, 2017 by Susan Patterson

Pickles are a favorite with many people around the

world, and just like anything else when it comes to
food, nothing beats a homemade recipe. Professional
and amatuer chefs alike can make some quality pickled
vegetables.
 What is a Quick Pickle?

Quick pickles are produce that are soaked in brine in

your refrigerator, as opposed to the outdoor fermented
process. Even though the fermented kind is developed a
little differently and has a deeper flavor.
 Fresh Is Best

For best pickling results, always use your freshest

vegetables on hand. For example, carrots are be sliced
into thin sticks and cucumbers can be formed into
medallions to fit into a glass jar along with the brine.
 Brine Basics

Any kind of vinegar is able to be used, including apple

cider vinegar, white wine vinegar, rice vinegar, or any
basic kind of vinegar. Try not to use either malt vinegar
or balsamic vinegar though.
Quick Pickling StepsStep 1: Prepare Your Vegetables

The first step to any cooking process is to wash and

clean your vegetables. When it comes to pickling
cucumbers, tomatillos, turnips, tomatoes, and other
similar vegetables dice them up into whatever size and
shape that you like. the blanching route, boil 16 cups
of water for every pound of vegetables that you have
and cook them at a boil for just two minutes. Be sure to
cool them down in a bowl of ice water before putting
them in your pickling jars.
 Step 2: Prepare the Jars

For starters, get two wide mouth glass pint jars with
lids and soak them in warm soapy water. Rinse them
well and either dry them completely. Using clear glass
jars is another useful tip, so that you can watch the
status of your vegetables as they begin to pickle over
the time in your refrigerator.
 Step 3: Divide the Vegetables

After you’ve got your vegetables chopped, blanched,

and sliced how you want, divide them up among how
many jars you have set out and put them aside. not to
overfill the jars or pack the vegetables in there too
tight, so that the liquid has access to all of them. test
the liquid’s ability to move around by shaking the jar. If
all of the vegetable pieces move, you are good to go.
 Step 4: Add Flavorings and Spices

Here are some general measurements to go by, that would be a decent

amount per glass pint jar.

● 1/2 tsp cumin seed

● 1/2 tsp turmeric
● 1/2 tsp dill seed
● 1/2 tsp mustard seed
● 1/2 tsp pickling spice
● 1 jalapeno pepper
● 1 sprig of fresh oregano
● 2-4 sprigs of fresh dill

Here are some additional flavorings that are suggested for a quick
pickling:

● Fresh herbs: rosemary, thyme, savory

● Dried herbs: rosemary, thyme, marjoram, oregano
● Whole spices: mustard seed, peppercorns, red pepper flakes, bay
leaves
● Ground spices: smoked paprika, cajun seasoning, or cayenne
pepper
 Step 5: Make the Brine

Below are two examples of brine recipes, one that is appropriate for a sour
flavor and another that is sweeter.

Sour Brine Recipe:

● 3 cups distilled apple cider vinegar (or white vinegar)
● 3 cups wáter
● 2 tbsp plus 2 tsp of sea salt
● 2 tbsp sugar

Sweet Brine Recipe:

● 3 cups of distilled white vinegar or apple cider vinegar
● 3 cups water
● 1 1/2 cups plus 1 tbsp of sugar
● 1 tsp sea salt
 Step 6: Remove Air Bubbles

After pouring your brine into the jars with the

vegetables and flavorings, you may notice that some
bubbles are forming on top. It’s best to remove them as
soon as possible, which can easily be done by tapping
the jars against the counter a few times to get rid of
them all.
 Step 7: Seal the Jars

After all your goods are tucked away in jars, seal them
up and make sure that the vegetables are fully covered
with the brine. Place your jars in the refrigerator for at
least 24 hours before eating anything. Do better staying
in the fridge for at least a week before serving.
 Tips for Giving your Homemade Pickled
Vegetables Great Texture

Sometimes the difference between a good pickle and a great pickle can
be a matter of just a little bit extra effort. Here are some tips to make
your quick pickled items fantastic:

Add in Some Onions for Extra Flavor

One vegetable that doesn’t take up a lot of room, but adds a lot of flavor
to the mix is an onion. Red, white, sweet, or yellow kinds all pickle
really well and also enhances the other veggies in the jar with it. These
can be an excellent addition to your next salad, coleslaw or summer
barbecue, as the pickled onions would go delightfully on top of any
burger or hot dog.