Let me start this off by saying this: I by no means strive for perfection, in the present or future, when it comes to sustainable and green living. I do, however, look for simple ways to decrease waste and reuse old materials (I.e. jars, bottles, etc). I’ve recently taken interest in making my own versions of things I would have previously bought in a jar because 1) I have so many empty glass jars in my cupboards and 2) all of those things can be made with simple and real ingredients. A good place to start? Quick Pickles.
I was pretty shocked at how simple the process seemed as I pined the internet and cook books for the know how. Interestingly, the recipe varied quite a bit in regards to the sugar, salt and spice ratios, but for the most part, the water to vinegar ratio always raised about 2:1. I decided to experiment with making garlic dill pickles, pickled jalapeños and pickled red onions. For my pickling liquid, I chose to keep it saltier than sweet and left it spice neutral so it could be used for any kind of pickle. I used the liquid as is for the jalapeños and red onions and added fresh dill and garlic to the jar for the cucumbers.
This pickling liquid led to a very crunchy result, which I think would be because of the salt and also because I allowed the liquid to cool quite a bit before pouring over the vegetables. This kept the liquid from cooking the vegetables — I think? I’m no gastronomic scientist. The steps are simple and I’ve laid out the basics right here with a more detailed recipe below.
Basic Steps of Making Quick Pickles
- Make pickling liquid and let it slightly cool
- Slice veggies and place in jar
- Pour liquid over veggies to top of jar.
- Cool on counter for 30 minutes.
- Place and store the pickles in the fridge.
- Wait at least 2 hours before eating (best if you wait overnight)
Let’s keep the conversation going! Comment below and tell me: have you experimented with your own pickles? What veggies have you pickled? Did you add any special herbs or spices?
How To Make Quick Pickles
A simple pickling liquid that lends zesty and salty perfection to your quick pickled vegetables.
- 4 cups distilled vinegar
- 2 cups filtered water
- 1/4 cup unrefined sugar
- 3-4 tbsp kosher sea salt
- 4 cups veggies for pickling
- fresh herbs
- whole cloves garlic
Boil a large pot of water and add the jars and lids you plan to use for the pickles. Boil for 10 minutes.
In a sauce pan, combine all pickling ingredients and heat on high until all the sugar and salt has dissolved.
Remove from heat and let cool for 20 minutes. In this time, cut and prep your vegetables for pickling.
Thinly slice your veggies and place them into a glass jar. Add fresh herbs or spices (optional) -- I used dill sprigs and whole cloves of garlic for the making garlic dill cucumber pickles.
Pour Pickling liquid to top of jar and cover with lid. Let cool at room temperature for another 30 minutes, before storing in the fridge.