Quick Pickles, or ‘Quickles’

By Kate Davies

Quick pickles, or ‘quickles’, are a great way to sneak some flair into your cooking. They are also a quick and relatively healthy snack. Store them in the refrigerator, because they are not preserved or canned. I make a simple brine with vinegar, salt, a touch of sugar, and whatever spices I feel like throwing in (mustard seeds, coriander, peppercorns, bay leaf, and star anise are my favorites). There’s lots of room to play around with the components to dial in your flavors. The following brine recipe calls for apple cider vinegar, but unseasoned rice or white vinegar work just as well.

Basic Brine:
-2 cups apple cider vinegar
-up to 2 cups water (I prefer a bit less)
-1 tbsp sugar
-2 tbsp kosher salt
-spices to taste

I pickle my fruits and veggies raw, with the exception of beets, which I steam. If your brine is hot enough and your ingredients are cut to the proper proportions, the brine does the ‘cooking’ for you. Below are some suggested ingredients for pickling, with some tips for cutting and sizing.

asparagus, green beans- trim the ends
red onion, cucumber, shallot – sliced very thin
carrots – shredded
cherries – pitted, whole
fennel – sliced
jalapeños – sliced
beets – steamed and cut into wedges
spicy chilis-whole or sliced

Cucumbers and shredded carrots can be be quick-pickled in a matter of minutes, if they are sliced finely. Other veg benefit from spending an hour or two in the cooling brine.

Use these tasty pickles in salads, on sandwiches, on cheese boards, or make a colorful plate of mixed pickles for an appetizer. You might just start pickling everything…


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    Farro Bowl with Avocado, Kale, and Pickled Veg | hungermama
    May 21, 2017 at 11:48 am

    […] It may seem odd to use pickled veg instead of fresh here. The buttery avocado, nutty farro, and earthy kale balance the vinegar in the pickles beautifully. The various textures and flavors in this bowl compliment each other so well that you’ll forget how healthy it is and daydream about your next helping (that’s why it’s good to prep the ingredients in bulk – you might become obsessed). I layer all of the veg I want to pickle in a jar, and I try to cut the pieces so that they will still be crisp but not raw after a while in the brine. I used carrots, sweet onions, turnips, blanched beets, and a mixture of mustard seed, fennel seed, coriander seed, and a few cloves. Get the lowdown on quick pickles here. […]

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